2 tablespoons olive oil
2 cloves garlic (grated)
¼ teaspoons red pepper flakes
3 tablespoons tomato paste
¾ cups sun-dried tomatoes
1 can cannellini beans ((15 oz / 400 g) or any other white bean)
1½ cup orzo
3 cups vegetable broth (low-sodium - plus a little more to adjust consistency)
1½ teaspoon dried oregano
¾ teaspoon salt
½ cup half-and-half (sub non-dairy creamer or heavy cream)
½ cup grated parmesan
5 ounces fresh spinach
½ lemon (zest and juice)
Instructions
Build Flavor Base: Heat 2 tablespoons olive oil in a skillet. Add 2 cloves garlic (grated) and ¼ teaspoons red pepper flakes; cook until fragrant, about 30 seconds.
Toast the Orzo: Add 3 tablespoons tomato paste and sauté for a minute, then add ¾ cups sun-dried tomatoes, 1 can cannellini beans, and 1½ cup orzo. Cook 1–2 minutes, stirring to coat.
Simmer the Orzo: Pour in 3 cups vegetable broth, 1½ teaspoon dried oregano, ¾ teaspoon salt, and pepper. Simmer uncovered for 6–8 minutes, stirring often, until orzo is tender.
Make it Creamy: Lower heat. Stir in ½ cup half-and-half (or cream), ½ cup grated parmesan, and 5 ounces fresh spinach. Cook 1–2 minutes until spinach wilts and sauce is creamy.
Finish and Serve: Turn off heat. Add zest and juice of ½ lemon. Optionally, serve with basil if your want, extra parmesan, and a drizzle of olive oil.
Ingredients
2 tablespoons olive oil
2 cloves garlic (grated)
¼ teaspoons red pepper flakes
3 tablespoons tomato paste
¾ cups sun-dried tomatoes
1 can cannellini beans ((15 oz / 400 g) or any other white bean)
1½ cup orzo
3 cups vegetable broth (low-sodium - plus a little more to adjust consistency)
1½ teaspoon dried oregano
¾ teaspoon salt
½ cup half-and-half (sub non-dairy creamer or heavy cream)
½ cup grated parmesan
5 ounces fresh spinach
½ lemon (zest and juice)