Community recipe
Skillet Tomato-Basil Orzo with White Beans and Crispy Garlic Crumbs
A cozy one-pan orzo dinner where creamy tomato broth, tender white beans, and wilted spinach meet a crisp, garlicky breadcrumb topping. Fresh basil and lemon brighten every bite, making this an easy vegetarian main for a weeknight table.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 cup panko breadcrumb
- 2 garlic cloves, minced
- 0.25 tsp fine sea salt
- 1 tbsp extra-virgin olive oil
- 1 yellow onion, peeled, halved, and finely chopped
- 1 zucchini, trimmed and diced
- 0.5 tsp fine sea salt
- 0.25 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1.5 cup dry orzo
- 1 crushed tomato, 14.5-ounce can
- 2.5 cup low-sodium vegetable broth
- 1 cannellini bean, 15-ounce can, drained and rinsed
- 3 cup baby spinaches
- 1 lemon, zested and juiced
- 0.25 tsp fine sea salt (optional)
- 0.5 cup fresh basil leaf, torn
- 0.25 cup parmesan cheese, finely grated
Make it
Instructions
- 01
Prepare the pan and crisp the crumbs
Set a rack in the center of the oven and preheat it to 425°F (220°C). Have a large oven-safe skillet, a small bowl, a chef’s knife, a cutting board, a fine-mesh strainer, and measuring spoons ready. Rinse and thoroughly dry the produce. Drain and rinse the canned beans in the strainer. In the skillet, warm 2 tbsp extra-virgin olive oil over medium heat for 30 seconds. Add 1 cup panko breadcrumbs and 2 garlic cloves, minced; cook for 2 to 3 minutes, stirring constantly, until the crumbs are golden and fragrant. Transfer the crumbs to the bowl and season with 1/4 tsp fine sea salt. Wipe out any loose crumbs from the skillet, but do not wash it. | Why: Toasting the crumbs first gives the finished dish a crisp topping while the same skillet builds flavor for the orzo.
- 02
Soften the aromatics and zucchini
Return the skillet to medium heat and add 1 tbsp extra-virgin olive oil. Peel, halve, and finely chop 1 yellow onion; trim and dice 1 medium zucchini. Add both to the skillet with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Cook for 5 to 6 minutes, stirring every minute, until the onion is translucent and the zucchini is lightly browned at the edges. Stir in 1 tsp dried oregano and cook for 30 seconds, until aromatic. | Why: Gentle browning concentrates the vegetables’ sweetness and gives the quick-cooking grains a savory foundation.
- 03
Cook the tomato orzo
Add 1 1/2 cups dry orzo to the skillet and stir for 1 minute, coating the grains. Pour in 1 can (14.5 oz) crushed tomatoes and 2 1/2 cups low-sodium vegetable broth. Stir well, bring to a gentle simmer over medium-high heat, then reduce the heat to medium-low. Cook uncovered for 10 to 12 minutes, stirring every 2 minutes so the grains do not settle, until the orzo is nearly tender and the mixture is thick but still fluid. If the surface looks dry before the grains are tender, add up to 1/4 cup additional water. | Why: A gentle, stirred simmer lets the grains absorb the tomato broth evenly without scorching or turning mushy.
- 04
Finish with beans, spinach, and lemon
Fold in 1 can (15 oz) cannellini beans, drained and rinsed and 3 cups baby spinach. Cook for 2 to 3 minutes, stirring gently, until the beans are hot and the spinach is wilted. Remove the skillet from the heat. Finely grate the zest from 1 lemon and squeeze in 2 tbsp lemon juice; stir both through the orzo. Taste and adjust with up to 1/4 tsp fine sea salt if needed. The finished mixture should be creamy and spoonable, with tender grains and no watery liquid. Rest for 3 minutes. | Why: Beans add substance, spinach adds freshness, and lemon cuts through the rich tomato base after cooking.
- 05
Garnish and serve
Scatter the reserved crumbs over the rested skillet. Tear 1/2 cup fresh basil leaves over the top and finish with 1/4 cup finely grated Parmesan cheese. Serve immediately in warm shallow bowls while the topping is crisp. For a looser texture after resting, stir in 1 to 2 tablespoons warm water before serving. | Why: Fresh basil, salty cheese, and crisp crumbs add contrasting aroma, richness, and texture to the creamy skillet.
