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One Pot White Bean Spinach & Sun Dried Tomato Orzo with Lemon & Feta

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This one-pot pasta dish with white beans, spinach and sun-dried tomatoes is lively and vibrant and leaves you with an easy cleanup. Toasting the orzo before adding the broth adds another layer of flavor. Another dark, leafy green, such as chopped kale or Swiss chard, can stand in for the spinach, but it may take longer to wilt in the pan. If you use a sturdier green, add it to the pan during the last 5 minutes of cooking time.

Ingredients:
  • 1½ tablespoons extra-virgin olive oil
  • 1 cup chopped red onion
  • 6 cloves garlic, minced
  • 1 cup whole-wheat orzo
  • 1 cup chopped sun-dried tomatoes
  • 2¾ cups vegetable broth
  • 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • ¾ teaspoon salt
  • ½ teaspoon dried oregano
  • 1 (5-ounce) package baby spinach
  • ¼ cup crumbled feta cheese
  • ½ cup chopped fresh basil
  • ¼ cup toasted pine nuts
Directions:
  1. Heat 1½ tablespoons oil in a large nonstick skillet over medium heat. Add 1 cup onion; cook, stirring often, until aromatic and translucent, about 8 minutes. Stir in garlic; cook, stirring often, until aromatic, about 1 minute.
  2. Stir in 1 cup orzo and 1 cup sun-dried tomatoes; cook, stirring often, until the orzo is toasted, about 1 minute. Add 2¾ cups broth, 2 cans beans, 3 tablespoons lemon juice, ¾ teaspoons salt and ½ teaspoon oregano; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the orzo is al dente, about 15 minutes.
  3. Stir in 5 ounces spinach. Cook, uncovered and stirring often, until the spinach is wilted, about 1 minute. Remove from heat; top with ¼ teaspoon feta, ½ cup basil, ¼ cup pine nuts and 1 teaspoon lemon zest.
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