Name: Creamy One-Pot White Bean Orzo Skillet
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 4 servings
Ingredients: 2 tablespoons oil from jar, divided; 1 medium shallot, thinly sliced (about ½ cup); 1 cup whole-wheat orzo; 1 cup thinly sliced sun-dried tomatoes in oil, plus 2 tablespoons oil from jar, divided; 3 cups unsalted vegetable broth; 2 (15-ounce) cans no-salt-added cannellini beans, rinsed; 1 (14.5-ounce) jar marinated quartered artichoke hearts, drained; ½ teaspoon salt; ½ teaspoon ground pepper; 1 (5-ounce) package baby spinach; 1 (5.2-ounce) package garlic-and-herb spreadable cheese (such as Boursin); 1 tablespoon balsamic vinegar; ¼ cup chopped fresh basil

Directions

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1 Warm 2 tablespoons of the sun-dried tomato oil in a large nonstick skillet over medium heat. Add the thinly sliced shallot and cook for about 6 minutes, stirring often, until it smells aromatic and looks translucent.

2 Add 1 cup whole-wheat orzo to the skillet. Cook for about 1 minute, stirring frequently, until the pasta is lightly toasted.

3 Stir in 1 cup sun-dried tomatoes, 3 cups unsalted vegetable broth, the rinsed cannellini beans, the drained artichoke hearts, ½ teaspoon salt, and ½ teaspoon ground pepper. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, cover the skillet, and simmer for about 15 minutes, until the orzo is al dente.

4 Remove the lid and stir in the 1 (5-ounce) package baby spinach and the 1 (5.2-ounce) package garlic-and-herb spreadable cheese. Cook uncovered for about 2 minutes, stirring often, until the spinach has wilted and the cheese has completely melted.

5 Take the skillet off the heat and stir in 1 tablespoon balsamic vinegar. Finish by scattering ¼ cup chopped fresh basil over the top before serving.

Creamy One-Pot White Bean Orzo Skillet

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