A pot of orzo can go from broth to too-soft quickly, so this recipe asks for a few minutes of attention at the stove. In return, the pasta absorbs flavor as it cooks, and some of the white beans break down into a creamy, comforting sauce.
What you’ll need
For 4 servings, gather 1 tablespoon olive oil, 1 small yellow onion finely chopped, 3 garlic cloves minced, 1 teaspoon dried oregano, 12 ounces dry orzo, and 4 cups low-sodium vegetable broth. You’ll also need 2 (15-ounce) cans cannellini beans, rinsed and drained, 5 ounces baby spinach, the zest and juice of 1 lemon, and 2 tablespoons nutritional yeast.
Set out black pepper and salt for seasoning, plus extra lemon wedges if you like a sharper finish. Check the broth’s sodium level before adding salt; different brands vary, and the beans and nutritional yeast add their own seasoning.
Cook it in one pot
Warm the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until softened, then stir in the garlic and oregano for about 30 seconds. Add the orzo and stir for another minute so the pasta is lightly coated.
Pour in the broth and add the beans, then bring the pot to a steady simmer. Cook uncovered for 9 to 11 minutes, stirring often and scraping the bottom, until the orzo is tender but still has a little bite; add a splash of water if the pot gets dry before the pasta is ready. Fold in the spinach until wilted, then stir in the lemon zest, lemon juice, nutritional yeast, and pepper.
Nutrition per serving
One serving is approximately 430 calories, with 17 grams of protein, 11 grams of fiber, and 6 grams of fat. Nutrition is estimated for four servings using low-sodium broth, and will vary with the orzo and broth you choose.