Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, grated
- ¼ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- ¾ cup sun-dried tomatoes
- 1 can cannellini beans (15 oz / 400 g), drained and rinsed
Pasta and Broth
- 1½ cups orzo
- 3 cups low-sodium vegetable broth (plus extra as needed)
- 1½ teaspoons dried oregano
- ¾ teaspoon salt
- Freshly ground black pepper, to taste
Creamy and Fresh Finishes
- ½ cup half-and-half (or non-dairy creamer or heavy cream)
- ½ cup grated parmesan cheese
- 5 ounces fresh spinach
- Zest and juice of ½ lemon
Instructions
- Build Flavor Base: Heat the olive oil in a large skillet over medium heat. Add the grated garlic and red pepper flakes. Cook, stirring frequently, until fragrant, about 30 seconds, being careful not to burn the garlic.
- Toast the Orzo: Stir in the tomato paste and sauté for 1 minute to develop flavor. Add the sun-dried tomatoes, cannellini beans, and orzo. Cook for 1 to 2 minutes, stirring often, to coat the orzo and toast it lightly.
- Simmer the Orzo: Pour in the vegetable broth along with dried oregano, salt, and freshly ground pepper to taste. Bring to a simmer uncovered and cook for 6 to 8 minutes, stirring frequently, until the orzo is tender and has absorbed most of the liquid. Add a splash more broth if needed to adjust consistency.
- Make it Creamy: Reduce the heat to low. Stir in the half-and-half, grated parmesan, and fresh spinach. Cook for an additional 1 to 2 minutes until the spinach is wilted and the sauce has a creamy texture.
- Finish and Serve: Remove the skillet from heat. Stir in the lemon zest and juice from half a lemon for a fresh brightness. Serve immediately, optionally garnished with fresh basil leaves, additional parmesan, and a drizzle of olive oil if desired.
Notes
- You can substitute half-and-half with heavy cream or a non-dairy creamer depending on dietary preferences.
- For added protein, grilled chicken or shrimp can be stirred in before serving.
- Adjust red pepper flakes to taste if you prefer less or more heat.
- Sun-dried tomatoes packed in oil will add more richness, but adjust the olive oil amount accordingly.
- To make this recipe gluten-free, substitute orzo with gluten-free pasta alternatives.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
