Lemony Orzo Skillet with White Beans & Greens
A vibrant, one-pan meal where whole-wheat orzo simmers to creamy perfection in a savory broth with sun-dried tomatoes and tender cannellini beans. Finished with a burst of fresh herbs, zesty lemon, and the satisfying crunch of pistachios, this dish is a nutritionally balanced and effortlessly elegant weeknight staple.
- Total Time40 minutes
- Yield4 servings 1x
Ingredients
Scale
- ½ cup dry-packed sun-dried tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 large shallots (finely chopped)
- 6 cloves garlic (minced)
- 1 cup whole-wheat orzo
- 1 teaspoon dried oregano
- 3 cups unsalted vegetable broth (plus more if needed)
- 1 19-ounce can cannellini beans, rinsed and drained
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 6-ounce package fresh baby spinach
- ⅓ cup block feta cheese (crumbled)
- ½ cup packed fresh basil leaves (chopped)
- ¼ cup packed fresh dill (chopped)
- ¼ cup shelled (unsalted pistachios, roughly chopped)
- Zest and juice of 1 large lemon (approx. 3 tbsp juice)
Instructions
- Prepare the Components : Place the sun-dried tomatoes in a heatproof bowl and cover with 1 cup of boiling water. Let them stand for 10 minutes to rehydrate, then drain and roughly chop. While the tomatoes soak, prepare all other ingredients: chop the shallots, mince the garlic, rinse the beans, chop the herbs, and zest and juice the lemon.
- Build the Aromatic Base : Heat the extra-virgin olive oil in the Dutch oven over medium heat. Add the chopped shallots and cook, stirring occasionally, until softened and fragrant, about 5-6 minutes. Add the minced garlic and dried oregano and cook for another minute until aromatic, stirring constantly to prevent scorching.
- Toast the Orzo : Add the whole-wheat orzo and the chopped, rehydrated sun-dried tomatoes to the pot. Stir continuously for 2 minutes, allowing the orzo to toast lightly in the oil. This step develops a nutty, complex flavor in the final dish.
- Simmering Fusion : Pour in the 3 cups of unsalted vegetable broth, the rinsed cannellini beans, the lemon juice, ¼ teaspoon of sea salt, and the black pepper. Stir everything together and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 12-15 minutes, or until the orzo is al dente and most of the liquid has been absorbed.
- Wilt the Greens : Remove the pot from the heat. Add the entire package of baby spinach on top of the orzo mixture. Place the lid back on and let it stand off-heat for 2-3 minutes. The residual steam will perfectly wilt the spinach. After 3 minutes, remove the lid and stir the wilted spinach into the orzo.
- The Finishing Touches : Gently fold in the crumbled feta, chopped basil, chopped dill, and the reserved lemon zest. The heat from the pasta will release their essential oils. Divide the orzo among four bowls and top with the chopped pistachios before serving immediately.
Notes
- Cheese Choice: For the best flavor and texture, purchase feta cheese in a block packed in brine and crumble it yourself. Pre-crumbled feta is often drier and contains anti-caking agents.
- Nut Variations: Toasted walnuts or slivered almonds make excellent substitutes for pistachios if you have them on hand.
- Storage and Reheating: This dish stores well in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat, adding a splash of water or broth to loosen the pasta.
Nutrition Facts per Serving: Calories: 428 | Total Fat: 15 g (Saturated Fat: 4 g) | Total Carbs: 62 g (Fiber: 11 g, Net Carbs: 51 g) | Protein: 18 g | Sodium: 498 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 428