Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month — just add a splash of water when reheating to bring back the creaminess.
Marry Me Orzo
Servings: people
This creamy one-pot marry me orzo is a quick and comforting weeknight dinner that delivers big flavor with minimal effort. Made with pantry staples like cannellini beans, sun-dried tomatoes, and orzo, it’s a wholesome, protein-packed meal that comes together in just 30 minutes — perfect for busy nights when you still want something satisfying and delicious.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic grated
- ¼ teaspoon red pepper flakes or to taste
- 3 tablespoons tomato paste
- ¾ cup sun-dried tomatoes chopped
- 1 can cannellini beans (15 oz / 400 g) or any other white bean
- 1½ cup orzo
- 3 cups vegetable broth plus a little more to adjust consistency
- 1½ teaspoons dried oregano
- ¾ teaspoon salt + black pepper to taste
- ½ cup heavy cream or half-and-half
- ½ cup grated parmesan
- 5 ounces fresh spinach
- ½ lemon zest and juice
Instructions
- Build the Flavor Base: Heat 2 tablespoons olive oil in a large skillet or sauté pan over medium heat. Add 2 cloves garlic and ¼ teaspoon red pepper flakes. Sauté for about 30 seconds, just until fragrant. Stir in 3 tablespoons tomato paste paste and cook for 1 minutes until it darkens and caramelizes slightly.
- Toast the Orzo: Add ¾ cup sun-dried tomatoes, 1 can cannellini beans, and 1½ cup orzo. Sauté for another minute.
- Simmer with Broth: Add 3 cups vegetable broth, 1½ teaspoons dried oregano, ¾ teaspoon salt and some black pepper. Stir well and bring to a gentle simmer. Cook uncovered for about 6 to 8 minutes, stirring often, until the orzo is tender and most of the broth has been absorbed. If needed, add a splash more broth or water to keep things saucy.
- Add cream, greens & parmesan: Lower the heat. Stir in ½ cup heavy cream (or half-and-half), followed by ½ cup grated parmesan and 5 ounces fresh spinach. Cook for another 1 - 2 minutes until the greens wilt and the sauce becomes creamy and glossy. Taste and adjust seasoning.
- Finish with lemon & basil: Turn off the heat. Top with zest and juice from ½ lemon and you are ready to serve.
Notes
Substitutions
- Olive oil → Use avocado oil or butter
- Garlic → Garlic powder works in a pinch
- Red pepper flakes → Sub with cayenne, smoked paprika, or skip
- Tomato paste → Try crushed tomatoes or marinara
- Sun-dried tomatoes → Swap for roasted red peppers or tomato pesto
- Cannellini beans → Use chickpeas, Great Northern, or butter beans
- Orzo → Try ditalini, small shells, or pearl couscous
- Vegetable broth → Use chicken broth or water + bouillon
- Dried oregano → Swap with Italian seasoning, thyme, or herbes de Provence
- Heavy cream → Use half-and-half, coconut cream, or plant-based cream
- Parmesan → Replace with pecorino, grana padano, or nutritional yeast
- Fresh spinach → Sub with kale, chard, or arugula
- Lemon zest & juice → Use white wine vinegar or a pinch of sumac
- Stir often: Orzo loves to stick — keep it moving for a creamy, risotto-like finish.
- Don’t rush the tomato paste: Let it caramelize for bold, slow-cooked flavor in minutes.
- Use warm broth: Keeps the sauce creamy and helps the orzo cook evenly.
- Add more broth if needed: If it gets too thick, just splash in extra broth or water.
- Taste and adjust: Parmesan and broth vary in salt — tweak at the end so it’s just right.
- Finish with fresh lemon: Zest and juice brighten the dish and tie it all together.
- Perfect meatless Monday pasta: Beans + greens = satisfying, protein-rich comfort.
- Leftovers = win: Reheats beautifully — great for lunch or a back to school dinner idea.
