Orzo with Spinach and White Beans

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5 from 4 reviews

Orzo tossed with spinach, white beans and tomatoes for a pasta dish that can serve as a side or a vegetarian main.


  • 10 ozs orzo
  • 1 onion, chopped
  • 2 tbsp extra virgin olive oil, divided
  • 1 orange or red bell pepper, sliced
  • 3 cloves garlic, minced
  • 2 cups baby spinach
  • 1 cup diced tomatoes — fresh or canned, depending on season
  • 6 olives, sliced
  • 1 tbsp fresh parsley, chopped
  • 1/3 cup feta cheese
  • 14.5 oz can of cannellini beans


  1. Begin boiling a pot of water for the orzo.
  2. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion, and sauté until it begins to soften, about 5 minutes.
  3. Add the pepper to the skillet, and cook for another 3 to 4 minutes.
  4. Stir in the garlic, cook for another minute until it become fragrant. Stir in the beans, then lower heat and cover skillet while the orzo cooks.
  5. Cook the orzo based on package instructions once the water starts boiling.
  6. When the orzo is cooked, drain and toss immediately with the remaining olive oil, the pepper and onion mixture, spinach and tomatoes. Stir over low heat to combine ingredients.
  7. Add the feta cheese, olives and parsley. Stir to combine, then serve.
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