Description
This Cheesy Spinach Orzo with White Beans is a quick and comforting one-pan meal perfect for busy weeknights. Tender orzo pasta is cooked to perfection and then combined with sautéed fresh spinach, creamy white beans, and melted mozzarella or cheddar cheese for a hearty, flavorful dish. Enhanced with garlic and seasoned simply with salt and pepper, it offers a delicious balance of protein, veggies, and gooey cheese in just 25 minutes.
Ingredients
Scale
Ingredients
- 1 cup orzo pasta
- 2 cups fresh spinach
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup vegetable broth
- 1 cup shredded cheese (mozzarella or cheddar)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente. Drain well and set aside.
- Sauté Garlic: Heat olive oil in a large pan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
- Wilt Spinach: Add the fresh spinach to the pan and sauté for 2-3 minutes until wilted and tender.
- Add Beans and Broth: Stir in the drained white beans and vegetable broth, letting the mixture heat through for 2-3 minutes.
- Combine Orzo: Add the cooked orzo pasta to the pan and mix everything thoroughly to combine all ingredients evenly.
- Add Cheese: Sprinkle the shredded cheese over the mixture and stir continuously until the cheese is fully melted and creamy throughout the dish.
- Season: Season with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Serve Warm: Remove from heat and serve the cheesy spinach orzo warm as a comforting side or light main dish.
Notes
- Use mozzarella for a milder, creamier cheese flavor or cheddar for a sharper taste.
- For added protein, try stirring in cooked chicken or sausage.
- To make it vegan, substitute cheese with vegan cheese alternatives.
- Fresh spinach can be substituted with frozen spinach; thaw and drain excess water before adding.
- Add a pinch of red pepper flakes with garlic for a spicy kick.
- Use low-sodium vegetable broth to control salt content.
- Leftovers store well in the refrigerator for up to 3 days.
