By Chef Alli
20-Minute Lemon Orzo Skillet with Green Beans
Ingredients
- 2 ½ cups vegetable or chicken broth
- 1 clove garlic, minced
- ¼-½ tsp. red pepper flakes
- 1 cup water
- ¾ cup orzo pasta
- 1 cup fresh green beans, cooked until tender (or substitute frozen green beans, thawed)
- zest of 1 lemon
- 2 Tbsp. chopped fresh thyme or ½ tsp. dried thyme
- 5 cups baby arugula, roughly chopped (5-6 oz)
- kosher salt and white pepper, to taste
- freshly shredded Parmesan or Romano cheese
- ¼ cup sliced, toasted almonds
Instructions
In a medium sauce pan or very deep skillet, bring broth, garlic, red pepper flakes and water to a boil over high heat; stir in pasta and reduce heat to medium-low.
Simmer until nearly two-thirds of liquid is absorbed by pasta and is beginning to look creamy, stirring occasionally, for approx. 10-12 minutes, allowing pasta to soak up remaining liquid as it cools.
Remove from heat and stir in cooked green beans, lemon zest, thyme, arugula, salt and pepper; serve garnished with Parmesan and topped with almonds.
Provided in partnership with From the Land of Kansas.
