Pesto Orzo with White Beans
A one-pot dinner! Creamy pesto orzo with white beans, spinach, and parmesan cheese. A simple kid-friendly dinner ready in just 30 minutes.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1/2 white or yellow onion, finely diced
- 2 minced garlic cloves
- 1/4 teaspoon red pepper flakes, optional
- 1 cup uncooked orzo pasta
- 3 cups low-sodium broth
- 1 cup pesto, homemade pesto or store-bought
- 1 15 ounce can white beans, drained and rinsed (navy, great northern, cannellini)
- 2 cups chopped spinach
- 1/2 small lemon, juiced
- 1/2 cup grated parmesan cheese, or vegan parmesan
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until tender, about 5 minutes. Add in the garlic and stir until just combined about 30 seconds. Add in red pepper flakes, if using.
- Add in the orzo, broth, and pesto and stir to combine. Cover, reduce heat to low, and cook until orzo is tender, stirring occasionally, about 15-20 minutes.
- Stir in the beans, spinach and lemon juice until the spinach is wilted. Remove from heat and stir in the parmesan cheese. Taste, adding salt/pepper as desired. Depending on the pesto and broth you use, you may not need additional salt. Serve immediately.
Notes
*For an extra creamy pesto orzo, stir in 1/4 cup heavy cream or cashew cream before serving.
Nutrition
Serving: 1servingCalories: 655kcalCarbohydrates: 62gProtein: 24gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 16mgSodium: 874mgPotassium: 854mgFiber: 8gSugar: 4gVitamin A: 2802IUVitamin C: 6mgCalcium: 324mgIron: 5mg