Orzo with Crispy Garlic, Spinach & White Beans
Ingredients
- 1 cuporzo pasta
- 3 tablespoonolive oil
- 6 clovesgarlic
- 5 ouncefresh spinach
- 1 can (15 oz)canned white beans (drained and rinsed)
- 2½ cupvegetable broth
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- 1lemon
- ½ cupgrated Parmesan cheese
Prep
- 01
Mince 6 cloves garlic.
- 02
Drain and rinse 1 can white beans.
- 03
Cut lemon in half for juicing.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium. Add minced garlic and cook 1 to 2 minutes, stirring constantly, until fragrant and just beginning to turn golden. Transfer to a small bowl and set aside.
- 02
Add remaining 1 tablespoon oil to the skillet and turn heat to medium-high. Add orzo and toast, stirring often, for 2 to 3 minutes until lightly golden.
- 03
Pour in vegetable broth and bring to a simmer. Cook, stirring occasionally, for about 12 minutes until orzo is tender and most liquid is absorbed.
- 04
Stir in drained white beans and spinach. Cook 2 to 3 minutes, stirring gently, until spinach wilts and beans are heated through.
- 05
Return garlic to the skillet along with red pepper flakes. Squeeze juice from lemon over the top. Season with salt and black pepper to taste.
- 06
Divide among bowls and top with grated Parmesan. Serve immediately.
Spice Tips
For a warming kick, increase the red pepper flakes to 1/2 teaspoon. A pinch of smoked paprika adds earthiness. Fresh cracked black pepper on top brightens the finish.
Stir in a handful of fresh basil or parsley at the end for brightness. You can swap the spinach for kale (add it in step 3 with the broth) or use chickpeas instead of white beans.