Community recipe
Creamy Sun-Dried Tomato Orzo with White Beans and Lemon Crumbs
A cozy one-pan orzo supper with tender white beans, silky tomato-cream sauce, and a bright, crunchy lemon crumb topping. Toasting the crumbs first in the same skillet gives them extra flavor and keeps cleanup easy. Serves 4.
- Serves
- 4
- Prep
- 15 min
- Cook
- 18 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 1 cup panko breadcrumb
- 1 lemon, zested; reserve for juice
- 2 tbsp fresh parsleies, washed, dried, and finely chopped
- 1 tbsp olive oil
- 3 garlic cloves, peeled and finely chopped
- 80 g sun-dried tomatoes, drained and chopped
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 0.25 tsp red pepper flake
- 0.75 tsp fine salt
- 0.25 tsp black pepper
- 1 cannellini bean, rinsed and drained; about 425 g per can
- 300 g dry orzo
- 720 ml vegetable stock
- 120 ml heavy creams
- 100 g baby spinaches, washed and dried
- 40 g parmesan cheeses, finely grated
Make it
Instructions
- 01
Set up and prep
Set a large, deep skillet, a wooden spoon, a cutting board, a knife, a microplane or fine grater, and a small plate beside the stove. Set out a colander for draining and rinsing the beans. Keep the skillet unheated for now. | Why: Having the equipment ready makes the quick stovetop sequence easy to manage.
- 02
Toast the lemon crumbs
Put the skillet over medium heat and add 1 tbsp olive oil. When it shimmers, stir in 1 cup panko breadcrumbs and 1 lemon, finely zesting the lemon directly into the pan. Toast for 3–4 minutes, stirring often, until the crumbs are evenly golden and smell toasty. Transfer them to the small plate and set aside. Wash and dry 2 tbsp fresh parsley, then finely chop it and set aside for serving. | Why: Toasting the topping first keeps it crisp and adds a bright citrus aroma.
- 03
Build the savory base
Return the skillet to medium heat and add 1 tbsp olive oil. Peel and finely chop 3 garlic cloves; add them and stir for about 30 seconds, just until fragrant. Add 80 g sun-dried tomatoes, drained and chopped, and 1 tbsp tomato paste; cook, stirring, for 1 minute. Stir in 1 tsp dried oregano, ¼ tsp red pepper flakes, ¾ tsp fine salt, and ¼ tsp black pepper. Keep the mixture moving so the garlic does not brown. | Why: Briefly cooking the seasonings in the oil deepens their flavor before the liquid goes in.
- 04
Simmer the orzo and beans
Rinse and drain 1 can (about 425 g) cannellini beans in the colander. Stir 300 g dry orzo into the skillet, then pour in 720 ml vegetable stock and 120 ml heavy cream. Bring to a lively simmer over medium-high heat, stirring and scraping the bottom. Lower the heat to medium-low and cook uncovered for 10–12 minutes, stirring every minute or so, until the orzo is tender but still pleasantly firm and the sauce is creamy. Stir in the drained beans and cook for 2 minutes, until hot throughout. If the sauce thickens before the pasta is tender, add a splash of hot water and continue simmering. | Why: Frequent stirring helps the pasta cook evenly and prevents its starch-rich sauce from sticking.
- 05
Finish, taste, and serve
Turn off the heat. Squeeze the reserved lemon over the skillet, then stir in 100 g baby spinach by handfuls until just wilted, about 1 minute. Finely grate 40 g Parmesan cheese into the pan and stir until melted; taste and adjust the seasoning with a little more salt or pepper if needed. Let the dish stand for 2 minutes so the sauce settles. Divide among four warm bowls and scatter the toasted crumbs and chopped parsley over the top just before serving. | Why: A fresh finish balances the creamy sauce, while adding the crumbs at the end preserves their crunch.
