Description
Marry Me Orzo is a creamy, comforting one-pan dish featuring tender orzo pasta simmered with sun-dried tomatoes, cannellini beans, fresh spinach, and a luscious parmesan-infused sauce. This flavorful vegetarian meal is perfect for a quick weeknight dinner or a cozy meal that feels indulgent yet wholesome.
Ingredients
Scale
Flavor Base
- 2 tablespoons olive oil
- 2 cloves garlic, grated
- ¼ teaspoon red pepper flakes
Orzo and Vegetables
- 3 tablespoons tomato paste
- ¾ cup sun-dried tomatoes
- 1 can (15 oz / 400 g) cannellini beans, drained and rinsed
- 1½ cups orzo pasta
- 5 ounces fresh spinach
Liquids and Seasoning
- 3 cups low-sodium vegetable broth (plus extra as needed)
- 1½ teaspoons dried oregano
- ¾ teaspoon salt
- Freshly ground black pepper, to taste
- ½ cup half-and-half (or non-dairy creamer or heavy cream)
- ½ lemon (zest and juice)
Finishing
- ½ cup grated parmesan cheese
- Optional garnishes: fresh basil, extra parmesan, drizzle of olive oil
Instructions
- Build Flavor Base: Heat olive oil in a skillet over medium heat. Add grated garlic and red pepper flakes, cooking until fragrant, about 30 seconds, being careful not to burn the garlic.
- Toast the Orzo: Stir in the tomato paste and sauté for about 1 minute to deepen the flavor. Then add the sun-dried tomatoes, cannellini beans, and orzo pasta, cooking for 1–2 minutes while stirring to thoroughly coat the orzo with the tomato paste mixture.
- Simmer the Orzo: Pour in the vegetable broth along with dried oregano, salt, and freshly ground black pepper. Bring to a simmer uncovered, stirring frequently for 6–8 minutes, until the orzo is tender and has absorbed most of the liquid. Add a bit more broth if the mixture becomes too thick.
- Make it Creamy: Reduce the heat to low. Stir in the half-and-half (or cream), grated parmesan, and fresh spinach. Cook for another 1–2 minutes until the spinach wilts and the sauce turns creamy and cohesive.
- Finish and Serve: Remove the skillet from heat. Add the zest and juice of half a lemon to brighten the flavors. Optionally, garnish with fresh basil leaves, extra parmesan cheese, and a drizzle of olive oil. Serve warm for a hearty and satisfying meal.
Notes
- You can substitute frozen spinach for fresh; just thaw and drain excess moisture before adding.
- Vegetable broth can be adjusted to control the sauce consistency; add more if you prefer a soupier dish.
- For a vegan version, replace half-and-half with coconut cream and omit the parmesan or use a vegan cheese alternative.
- Be careful not to burn the garlic during the initial sauté to avoid bitterness.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely with a splash of broth or water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 15 mg
Keywords: orzo, creamy pasta, vegetarian dinner, sun-dried tomatoes, cannellini beans, spinach pasta, easy one pan meal, Italian comfort food
