Italian-American · dinner
White Bean and Pesto Orzo Skillet
A pantry-heavy finish to the week, cooked in one pan with jarred pesto and canned beans.
- Total time
- 20 min
- Serves
- 2
- Est. cost
- $14
Ingredients
For 2 servings
Pantry & grains
- orzo1 cup
Cans & jars
- cannellini beans1 can
- vegetable broth2 cup
Sauces & condiments
- basil pesto½ jar
Produce
- cherry tomatoes1 package
- baby spinach3 oz
- lemon1 piece
Dairy & eggs
- parmesan2 oz
Method
- 1
Bring broth to a simmer in a deep skillet.
- 2
Add orzo and cook over medium 8 minutes, stirring often.
- 3
Add halved tomatoes and beans; cook 3 minutes until tomatoes soften.
- 4
Stir in spinach until wilted.
- 5
Off heat, stir in pesto, lemon juice and most of the grated parmesan.
- 6
Serve topped with remaining parmesan and black pepper.
Kitchen note
Leftovers thicken as they sit; loosen with a splash of water when reheating.Approximate per serving: 680 calories, 25g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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