Skip to content
Menu
One-Pot Lemon Parmesan Orzo with White Beans
Main

One-Pot Lemon Parmesan Orzo with White Beans

30 minServes 5Nutri-Score B€€
from @beaninstitute9 imports0 cooked
Adapt this recipe

what you need

Ingredients

5 people
  • olive oilPantry30 ml
  • yellow onion (small, diced)Produce1 piece
  • garlic (cloves, minced)Produce3 pieces
  • orzo (dry)Grains270 g
  • Great Northern beans (canned, drained and rinsed)Pantry850 g
  • vegetable brothPantry960 ml
  • Italian seasoningSpices2 g
  • kosher saltSpices3 g
  • black pepper (ground)Spices1 g
  • baby spinachProduce100 g
  • Parmesan cheese (freshly grated)Dairy80 g
  • sun-dried tomatoes (chopped)Pantry40 g
  • lemon zest (zest of 1 lemon)Produce1 piece
  • lemon juice (juice of half to one lemon, to taste)Produce1 piece
  • fresh basil (chopped)Produce10 g
  • crushed red pepper flakes (optional, for serving)Spices1 g

per serving

Nutrition

424kcal

Carbs
60 g
Proteins
19 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Grater
  • Citrus juicer

step by step

Method

  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.
    Step 1

  2. Toast the orzo

    • Add the dry orzo and cook, stirring frequently, to lightly toast the pasta and bring out its nutty flavor.
    Step 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.
    Step 3

  4. Wilt the spinach

    • Stir in the spinach until wilted.
    Step 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.
    Step 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.
    Step 6
Get Mezze