- Olive oil → Use avocado oil or light olive oil for a milder taste.
- Cherry tomatoes → Try grape tomatoes, Roma, or canned whole tomatoes.
- Garlic → Use garlic powder in a pinch or roasted garlic for sweetness.
- Dried oregano → Replace with Italian seasoning, dried basil, or fresh oregano.
- Red pepper flakes → Use cayenne for extra heat or skip for mild.
- Butter beans → Switch to cannellini, chickpeas, or navy beans.
- Orzo pasta → Sub ditalini, acini di pepe, or cooked rice/quinoa.
- Vegetable broth → Use chicken broth or water plus bouillon.
- Parmesan → Swap with Pecorino Romano or nutritional yeast (dairy-free).
- Lemon zest → Use orange zest for softer citrus flavor.
- Basil or parsley → Try fresh mint or baby spinach
Cherry Tomato Orzo with Butter Beans
Servings: people
This cherry tomato orzo is a quick, one-pan meal that’s fresh, creamy, and satisfying. Sweet cherry tomatoes and hearty butter beans create a protein-rich, wholesome dinner, while parmesan, lemon zest, and basil bring bright Mediterranean flavor. Ready in just 20 minutes, it’s perfect for busy weeknights or a make-ahead lunch that tastes like summer in every bite.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pints cherry tomatoes about 4 cups
- 3 cloves garlic grated or pressed
- 1 teaspoons dried oregano
- ¼ teaspoon red pepper flakes more or less to taste
- ½ teaspoon salt + freshly ground black pepper
- 2 cans butter beans 15 oz or 400 g each can — drained and rinsed
- 1 cup orzo pasta uncooked
- 4 cups low-sodium vegetable broth or chicken broth
- ¾ cup grated parmesan or Pecorino romano
- zest of 1 lemon
- 1 handful fresh basil or parsley
Instructions
- Blister the Tomatoes: Heat 2 tablespoons extra virgin olive oil in a large skillet over high heat. Add 2 pints cherry tomatoes and cook for 5 minutes, shaking the pan occasionally, until skins start to blister.
- Season the Tomatoes: Add 3 cloves garlic (grated), 1 teaspoons dried oregano, ¼ teaspoon red pepper flakes, ½ teaspoon salt, and black pepper.Cook for 3–5 minutes, stirring occasionally, until the tomatoes burst and release their juices into a light sauce. If the pan looks dry, add a splash of broth or water.
- Add Beans and Orzo: Stir in 2 cans butter beans (drained and rinsed), 1 cup orzo pasta, and 4 cups low-sodium vegetable broth.Bring to a simmer and cook for 5–8 minutes, stirring often, until the orzo is al dente and the sauce has thickened slightly.
- Finish and Serve: Turn off the heat. Stir in ¾ cup grated parmesan, zest of 1 lemon, and 1 handful fresh basil. Optionally, you can add a knob of butter. Taste and adjust seasoning if needed. Serve warm topped with a sprinkle of parmesan. If you like a saucier pasta, add an extra cup of hot broth.
Notes
Substitutions:
Tips:
- Smash for creaminess – Lightly crush tomatoes so the sauce clings to the orzo.
- Season in layers – Salt while cooking, taste again before serving for perfect balance.
- Keep broth hot – Warm it so the orzo cooks evenly without losing heat.
- Double the acid – Zest off the heat, juice at the table for brightness.
- Herb in stages – Stir some in at the end, scatter the rest on top.
- Spice it up – Swirl in Calabrian chili paste or chili oil for heat.
- Switch the beans – Chickpeas or other legumes work for a butter bean recipe twist.
- Use a wide skillet – Helps tomatoes blister evenly and sauce reduce quickly.
- Add meat if you like – Shrimp, chicken, or sausage make it heartier.
