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- Makes 4¾ cups
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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.
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