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One-Pot Lemon Parmesan Orzo with White Beans
Hoofdgerecht

One-Pot Lemon Parmesan Orzo with White Beans

30 minVoor 5Nutri-Score B€€
van @beaninstitute9 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

5 personen
  • olive oilVoorraadkast30 ml
  • yellow onion (small, diced)Groente en fruit1 stuk
  • garlic (cloves, minced)Groente en fruit3 stukken
  • orzo (dry)Granen270 g
  • Great Northern beans (canned, drained and rinsed)Voorraadkast850 g
  • vegetable brothVoorraadkast960 ml
  • Italian seasoningKruiden en specerijen2 g
  • kosher saltKruiden en specerijen3 g
  • black pepper (ground)Kruiden en specerijen1 g
  • baby spinachGroente en fruit100 g
  • Parmesan cheese (freshly grated)Zuivel80 g
  • sun-dried tomatoes (chopped)Voorraadkast40 g
  • lemon zest (zest of 1 lemon)Groente en fruit1 stuk
  • lemon juice (juice of half to one lemon, to taste)Groente en fruit1 stuk
  • fresh basil (chopped)Groente en fruit10 g
  • crushed red pepper flakes (optional, for serving)Kruiden en specerijen1 g

per portie

Voedingswaarden

424kcal

Koolhydraten
60 g
Eiwitten
19 g
Vetten
12 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Rasp
  • Citruspers

stap voor stap

Bereiding

  1. Soften the onion and garlic

    • Heat the olive oil in a large skillet or Dutch oven over medium heat.
    • Add the onion and cook until softened.
    • Stir in the garlic and cook briefly until fragrant.
    Stap 1

  2. Toast the orzo

    • Add the dry orzo and cook, stirring frequently, to lightly toast the pasta and bring out its nutty flavor.
    Stap 2

  3. Simmer with beans and broth

    • Stir in the beans, vegetable broth, Italian seasoning, salt and pepper.
    • Bring to a boil, then reduce to a simmer.
    • Cook uncovered, stirring every couple of minutes, until the orzo is tender and the mixture is still slightly saucy.
    Stap 3

  4. Wilt the spinach

    • Stir in the spinach until wilted.
    Stap 4

  5. Finish off the heat

    • Remove from the heat and stir in the Parmesan, sun-dried tomatoes, lemon zest, lemon juice and basil.
    • If the mixture thickens too much, add a splash of broth.
    • Taste and adjust the seasoning.
    Stap 5

  6. Serve

    • Serve with extra Parmesan, crushed red pepper flakes, fresh basil and lemon wedges.
    • For leftovers, loosen with a splash of broth when reheating and brighten with lemon and Parmesan.
    Stap 6
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