Ingredients
Orzo and Toppings
- 1 1/4 cup dry orzo pasta
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. Aleppo pepper
- 3/4 cup Panko breadcrumbs
- Zest of 1 lemon
Vegetables and Sauce
- 2 Tbsp. extra-virgin olive oil
- 2 medium shallots, diced (or 1 bunch spring onions—bulbs only—diced)
- 1 medium (~6 ounce) zucchini, thinly sliced into half moons
- 3 garlic cloves, thinly sliced
- 4 packed cups fresh baby spinach
- 3/4 cup frozen green peas (no need to thaw)
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 packed cup fresh basil leaves (plus more for garnish)
- 1 Tbsp. white miso paste
- 1 Tbsp. fresh lemon juice
- 1/2 cup coconut milk (or unsweetened plant milk of choice)
- 2 (15-oz.) cans butter beans, drained and rinsed
Instructions
- Prepare Lemon-Aleppo Panko: Heat 3 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add 1 teaspoon Aleppo pepper and sauté for about 1 minute until fragrant. Stir in 3/4 cup Panko breadcrumbs and cook, stirring frequently, until golden brown and toasted, approximately 2 to 3 minutes. Transfer breadcrumbs to a bowl and mix in the zest of 1 lemon and a pinch of salt. Set aside. Wipe the skillet clean and turn off the heat to let it cool slightly.
- Cook Orzo: Bring a medium saucepan of generously salted water to a boil. Add 1 1/4 cups dry orzo pasta and cook according to package instructions until just al dente. Before draining, reserve about 3/4 cup of the pasta cooking water, then drain the orzo.
- Sauté Vegetables: Return the cleaned skillet to medium heat and add 2 tablespoons olive oil. Add the diced shallots and sauté until softened, about 2 minutes. Add the sliced zucchini and cook until tender, about 5 minutes. Stir in the sliced garlic and cook for 1 minute until aromatic. Add 4 packed cups fresh baby spinach and stir constantly until wilted, about 1 to 2 minutes. Add 3/4 cup frozen green peas and cook for 1 to 2 minutes until heated through. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Blend Sauce: Transfer the sautéed vegetable mixture to a countertop blender. Add 1 packed cup fresh basil leaves, 1/2 cup coconut milk (or milk of choice), 1 tablespoon white miso paste, and 1 tablespoon fresh lemon juice. Blend on high speed for about 1 minute until the sauce is completely smooth and creamy.
- Combine and Simmer: Pour the blended sauce back into the skillet and add the cooked orzo and 2 drained and rinsed 15-oz cans of butter beans. Pour approximately 1/2 cup of the reserved pasta cooking water into the blender, blend briefly to loosen any remaining sauce, and add it to the skillet. Bring the mixture to a simmer and cook for 3 to 5 minutes until the sauce thickens and clings to the orzo and beans. Add more reserved pasta water as needed to achieve a creamy, risotto-like consistency. Taste and adjust seasoning with additional salt and black pepper if needed.
- Serve: Spoon the creamy orzo and butter beans into bowls and garnish generously with the Lemon-Aleppo panko crumbs and extra fresh basil leaves or optional toppings like crispy pan-fried zucchini slices, crispy chickpeas, or crushed pistachios.
Notes
- Reserve pasta water before draining orzo to adjust sauce consistency for a creamy texture.
- Optional toppings such as crispy zucchini slices, chickpeas, or crushed pistachios add extra texture and flavor.
- White miso paste contributes umami and depth but can be substituted with chickpea miso for gluten-free or soy-free versions.
- Use coconut milk or any unsweetened plant-based milk to keep the dish vegan and dairy-free.
- The Aleppo pepper adds a mild heat and fruity flavor to the crispy panko topping.
- If you prefer a gluten-free version, use gluten-free orzo or substitute with another small pasta shape.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
