Orzo Saute with Mushrooms and Chickpeas
with garlic broccolini
With leftover pesto from earlier in the week, this orzo pasta saute comes together fast.
Smarts: Small, rice-shaped orzo pasta cooks fast and is easy to coat with sauce. Feel free to use any other small pasta shape you prefer.
Smarts: Small, rice-shaped orzo pasta cooks fast and is easy to coat with sauce. Feel free to use any other small pasta shape you prefer.
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Ingredients
Orzo Saute with Mushrooms and Chickpeas:
- Pasta, orzo - 8 oz , sub any small pasta shape
- Shallots - 2 cloves , diced
- Mushrooms - 8 oz , sliced (look for pre-sliced)
- Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
- Butter - 2 Tbsp
- Eggplant and Red Pepper Pesto (leftover from Monday) - ~1 cup
Garlic Broccolini:
- Garlic - 2 cloves , chopped
- Broccolini - 12 oz , trimmed
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
Prep
- Pasta - (If prepping right before cooking, get oven heating before continuing with prep.) Cook pasta according to package directions. (Can be done up to 5 days ahead)
- Shallots / Garlic / Broccolini - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)
- Beans - Drain and rinse.
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Make
- Heat oven to 425F / 218C.
- Toss broccolini and garlic with cooking oil and spread out on a sheet pan. Season with some salt and pepper.
- Transfer sheet pan to oven and roast until broccolini is tender but still crunchy, 10 to 15 minutes.
- Heat a large saute pan over medium heat. Add butter and then mushrooms to melted butter. Saute mushrooms until very tender, 6 to 7 minutes. Add shallots and saute for 2 minutes more. Season with some salt and pepper.
- Stir in pasta and beans. Saute for 1 minute more just to heat through.
- Remove pan from heat and stir in pesto.
- Squeeze lemon juice over broccolini.
- Serve orzo saute with broccolini on the side. Enjoy!
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