White Bean, Spinach, Lemon & Feta Orzo

Ingredients

• 1 1/2 tablespoon extra-virgin olive oil
• 1 cup small red onion
• 6 cloves garlic, minced, minced
• 1 cup whole-wheat orzo
• 1 cup chopped sun-dried tomatoes
• 2 3/4 cup vegetable broth
• 2 (15-ounce) cans no-salt-added cannellini beans, rinsed, rinsed
• 1 teaspoon lemon zest
• 3 tablespoon lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 (5-ounce) package baby spinach
• 1/4 cup crumbled feta cheese
• 1/2 cup chopped fresh basil
• 1/4 cup toasted pine nuts

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add onion; cook, stirring often, until aromatic and translucent, about 8 minutes. Stir in garlic; cook, stirring often, until aromatic, about 1 minute.
2. Stir in orzo and sun-dried tomatoes; cook, stirring often, until the orzo is toasted, about 1 minute. Add broth, beans, lemon juice, salt and oregano; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the orzo is al dente, about 15 minutes.
3. Stir in spinach. Cook, uncovered and stirring often, until the spinach is wilted, about 1 minute. Remove from heat; top with feta, basil, pine nuts and lemon zest.