One-Pot White Bean, Spinach & Sun-Dried Tomato Orzo

Ingredients

-1 1/2 tbsp extra-virgin olive oil

-1 cup chopped red onion

-6 cloves garlic, minced

-1 cup barilla protein chickpea orzo

-1 cup chopped sun-dried tomatoes

-2 3/4 cups vegetable broth

-2 (15-ounce) cans no-salt-added cannellini beans, rinsed

-1 teaspoon lemon zest

-3 tablespoons lemon juice

-3/4 teaspoon salt

-1/2 teaspoon dried oregano

-1 (5-ounce) package baby spinach

-1/4 cup crumbled feta cheese

-1/2 cup chopped fresh basil

-1/4 cup toasted pine nuts

Directions

-Heat oil in a large nonstick skillet over medium heat. Add onion; cook, stirring often, until aromatic and translucent, about 8 minutes. Stir in garlic; cook, stirring often, until aromatic, about 1 minute.

-Stir in orzo and sun-dried tomatoes; cook, stirring often, until the orzo is toasted, about 1 minute. Add broth, beans, lemon juice, salt and oregano; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the orzo is al dente, about 15 minutes.

-Stir in spinach. Cook, uncovered and stirring often, until the spinach is wilted, about 1 minute. Remove from heat; top with feta, basil, pine nuts and lemon zest.