Description
A fresh and vibrant Mediterranean Orzo and Beans recipe packed with cannellini beans, cherry tomatoes, and herbs. Perfect for a light vegetarian dinner or a make-ahead meal prep option. This healthy Mediterranean orzo dish is high in fiber and flavor.
Ingredients
1 1/2 cups orzo pasta
1 can (15 oz) cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1/3 cup Kalamata olives, sliced
2 cloves garlic, minced
1 lemon, zested and juiced
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh parsley
Salt, to taste
Black pepper, to taste
Instructions
1. Bring a pot of salted water to a boil and cook the orzo until al dente, about 8-10 minutes. Drain and set aside, do not rinse.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add cherry tomatoes to the skillet and cook for 3-4 minutes until blistered. Stir in the cannellini beans and cook for another 2 minutes.
4. Add the cooked orzo to the skillet along with olives, lemon zest, and juice. Stir everything together and let it heat through for 2-3 minutes.
5. Remove from heat, stir in parsley, and season with salt and pepper. Serve warm or at room temperature.
Notes
Add crumbled feta on top for a salty finish.
This dish is great chilled as a pasta salad too.
Use whole wheat or gluten-free orzo if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg