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One-pot tomato orzo recipe with butter beans, tomatoes and Parmesan

Tomato Orzo with Butter Beans

An easy one-pot tomato orzo made with burst cherry tomatoes, creamy butter beans, garlic, Parmesan, lemon, and fresh basil.
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Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: italian-inspired
Calories: 340
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 2 pints cherry tomatoes about 4 cups
  • 2 garlic cloves grated or pressed
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • 2 cans butter beans 15 oz (400 g) each, drained and rinsed
  • 1 cup uncooked orzo pasta
  • 4 cups low-sodium vegetable broth or chicken broth
  • ¾ cup grated Parmesan or Pecorino Romano
  • Zest of ½ lemon
  • 1 handful fresh basil or parsley

Equipment

  • Large deep skillet or sauté pan
  • Wooden spoon
  • Measuring cups and spoons
  • Colander
  • Fine grater or zester

Method
 

  1. Heat the olive oil in a large deep skillet over medium heat.
  2. Add the cherry tomatoes and cook until softened, blistered, and beginning to release their juices.
  3. Stir in the garlic, oregano, red pepper flakes, salt, and black pepper. Cook for about 30 seconds.
  4. Add the uncooked orzo and drained butter beans. Stir well.
  5. Pour in the vegetable broth and bring to a gentle simmer.
  6. Reduce the heat and cook for about 10–12 minutes, stirring regularly, until the orzo is al dente and the sauce has thickened.
  7. Add a splash of extra broth or water if the orzo needs more liquid before it is tender.
  8. Remove from the heat and stir in the Parmesan and lemon zest.
  9. Finish with fresh basil or parsley.
  10. Serve warm with extra Parmesan and black pepper.

Nutrition

Calories: 340kcalCarbohydrates: 48gProtein: 18gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 11mgSodium: 630mgPotassium: 760mgFiber: 8gSugar: 4gVitamin A: 1IUVitamin C: 16mgCalcium: 16mgIron: 3.2mg

Notes

  • Rinse canned beans well before adding them.
  • Stir the orzo regularly so it does not stick.
  • Keep a little extra broth nearby in case the pasta absorbs the liquid too quickly.
  • The sauce should still look slightly loose when you remove it from the heat.
  • Freshly grated Parmesan melts better than pre-shredded cheese.
  • Add the basil at the end for the freshest flavor.

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