Is it really that hard to make pasta? That’s my question whenever I start creating a one-pot dinner.
I know that boiling pasta isn’t time consuming and it usually only requires one additional pot. BUT, there’s something really great about knowing that your dinner is going to be easy. Easy, easy. One pot, ready in less than 30 minutes and that’s it.
These kind of meals should be required for mid-December where I’m tempted on more than one occasion to eat Christmas cookies for dinner.
I figured you might be in the same boat, so here we are. One pot pasta made with orzo pasta, tomatoes, chickpeas, kale, basil and a little parmesan cheese. Easily vegan if you want it to be!
This recipe is pretty self-explanatory, so I’m not going to spend too much time talking about it. It’s Friday! Just a few short weeks before Christmas and I know that we’ve all got a lot to do…. and reading a rambling blog post isn’t one of them.
So, I’ll make this short. Saute the onion then add in the orzo for just a few seconds to lightly toast it. Then add most of the other ingredients and cook until the orzo is tender. I know you’re tempted to add in more water than you need just in case it doesn’t work but don’t! You can always add more water if yours evaporates too quickly. However, too much water in the beginning makes for a flavorless meal.
Orzo can stick to the bottom, so stir it every minute or so while it cooks. This meal takes about 10 minutes for the pasta to cook, so we aren’t talking about a huge time commitment.
Then stir everything in until the cheese is melted and the kale is wilted. That’s it! Serve with crushed red pepper flakes (my favorite) and probably some extra parmesan cheese.Print
One Pot Orzo Pasta! Looking for a healthy one pot dinner? Try this one pot orzo pasta made with kale, chickpeas and basil. So easy to throw together and perfect for busy weeknights. Easily vegan, vegetarian.
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 1 pound dried orzo pasta
- 2 cloves garlic, minced
- 5 cups vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 2 cups finely chopped kale leaves
- 1/2 cup regular or vegan parmesan cheese
- 1/4 cup chopped fresh basil
- Heat the oil in a large pot over medium heat. Add the onion and saute until soft and fragrant, about 5 minutes. Add the orzo and garlic and stir for another 45-60 seconds until garlic is just starting to smell and pasta is lightly toasted.
- Stir in broth, 1/4 teaspoon salt, 1/4 teaspoon black pepper, tomatoes and chickpeas and bring to a boil. Reduce heat to low and cook until broth is absorbed and orzo is cooked through, stirring often so the orzo doesn’t stick, about 10 minutes. If the pasta needs more water to cook, then add up to 1/2 cup more water. Stir in the kale and cook another minute until just wilted.
- Stir in the parmesan cheese and fresh basil, then season with more salt/pepper as needed.
Keywords: one pot, cooking, dinner, healthy, pasta, Italian