- Prep-time: / Ready In:
- Makes 4¾ cups
- Serving size: 1 cup
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Whole wheat orzo gives this pasta dish a risotto-like quality and is ready in just 25 minutes. The orzo is cooked with vegetable broth, fresh thyme, and garlic, ensuring a rich flavor. A cannellini bean sauce infused with the citrusy notes of lemon zest gives the dish a creamy feel without being heavy. Wilted arugula, added towards the end, becomes tender, softening some of its characteristic pepperiness, while a few pine nuts lend nutty richness. This aromatic pasta is perfect for a busy weeknight or weekend meal when you don't want to sacrifice flavor and nutrition!
For more inspiration, check out these other tasty ideas:
- Carrot Ginger Soup with Orzo and Kale
- Cannellini Bean, Kale, and Orzo Soup
- Creamy One-Pot Pasta with Broccolini
- For more quick-cooking pasta ideas, check out our collection of Pasta and Noodle Recipes You Can Make in 30 Minutes or Less
By Ellen Boeke,
Ingredients
- ½ cup chopped shallots
- 2 cups dried whole wheat orzo
- 4 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 tablespoon chopped fresh thyme
- 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
- ½ cup unsweetened, unflavored plant milk
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- ¼ teaspoons crushed red pepper
- 6 cups fresh arugula leaves
- 2 tablespoons toasted pine nuts
- Lemon wedges
Instructions
- In a deep extra-large nonstick skillet cook shallots over medium 3 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoon at a time, as needed to prevent sticking. Stir in orzo and garlic; cook and stir 1 minute. Carefully stir in broth and thyme. Bring to boiling; reduce heat. Simmer, uncovered, 6 minutes or until orzo is tender, stirring occasionally.
- Meanwhile, in a blender combine the next six ingredients (through crushed red pepper). Cover and blend until smooth and creamy.
- Stir bean mixture into skillet. Cook 2 minutes or until thickened and creamy. Stir in arugula until wilted. Sprinkle with pine nuts. Serve with lemon wedges.
Per serving (1 cup): 454 calories, 83 g carbohydrates, 19 g protein, 4 g total fat, 0 g saturated fat, 0 g cholesterol, 171 mg sodium, 20 g fiber, 0 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (2)
(5 from 2 votes)Perfect if you're craving a hit of starchy comfort. Had to cook orzo for more like 16 mins, add additional cup of water, while gently stirring frequently to prevent sticking.
Where do you get Arugula R? Is that a pirate version of Arugula? Will it be more expensive and harder to find since it is sounds tropical and all the recent hurricane's?