About the Recipe
This one-pot pasta dish with white beans, spinach and sun-dried tomatoes is lively and vibrant and leaves you with an easy cleanup.
Ingredients
1 1/2 tablespoons extra-virgin olive oil
1 cup chopped red onion
6 cloves garlic, minced
1 cup whole-wheat orzo
1 cup chopped sun-dried tomatoes
2 3/4 cups lower-sodium vegetable broth
2 (15-ounce) cans no-salt-added cannellini beans, rinsed
1 teaspoon lemon zest
3 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon dried oregano
1 (5-ounce) package baby spinach
1/4 cup crumbled feta cheese
1/2 cup chopped fresh basil
1/4 cup toasted pine nuts
Preparation
Heat oil in a large nonstick skillet over medium heat. Add onion; cook, stirring often, until aromatic and translucent, about 8 minutes. Stir in garlic; cook, stirring often, until aromatic, about 1 minute
Stir in orzo and sun-dried tomatoes; cook, stirring often, until the orzo is toasted, about 1 minute. Add broth, beans, lemon juice, salt and oregano; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the orzo is al dente, about 15 minutes.
Stir in spinach. Cook, uncovered and stirring often, until the spinach is wilted, about 1 minute. Remove from heat; top with feta, basil, pine nuts and lemon zest.