By Chef Alli

20-Minute Lemon Orzo Skillet with Green Beans

Green Bean Orzo Skillet

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.

 

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to www.chefalli.com.