Orzo with Cannellini Beans

[Guest guest]

Orzo with Cannellini Beans

 

4 cups water

1 sprig fresh rosemary

1/2 cup orzo pasta

1 tbsp. extra virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 medium yellow bell pepper, chopped

1/2 medium red bell pepper, chopped

2 cups baby spinach

1 can, 15 ozs. cannellini beans, rinsed and drained

salt and freshly ground pepper, to taste

1/4 cup crumbled reduced fat feta cheese

1 tbsp. packed fresh thyme leaves

 

In large pot, bring water and rosemary to boil. Boil 1 minute, then remove

rosemary with slotted spoon. Add orzo and cook for 10-12 minutes. Drain well.

If desired, remove rosemary leaves from stem and mix with pasta.

In large nonstick skillet, heat oil. Saute onion and garlic for 5 minutes,

stirring often. Add bell peppers. Saute for 3 more minutes. Add spinach and

saute until wilted, 1 minute. Add beans and stir until hot.

Stir in orzo and season to taste with salt and pepper. Sprinkle with cheese,

garnish with thyme and serve.