
2 Serving
Lunch
Caprese-Style Orzo & White Beans
with Romesco Sauce
The combination of garlicky roasted tomatoes with juicy, fresh grape tomatoes ensures bold tomato flavor in every bite. Nutty, piquant romesco sauce complements creamy, mild cannellini beans in this high-fiber, high-protein pasta dish.
Cook Time
2 Servings | 15 min
Nutrition (per serving)
CALORIES
510
FAT
10g
CARBOHYDRATES
74g
PROTEIN
21g
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INGREDIENTS
- 3/4 cup grape tomatoes, halved
- 2 oz roasted tomatoes, roughly chopped
- 2 tbsp red wine vinegar
- 4 oz orzo pasta
- 13.4 oz cannellini beans, drained and rinsed
- 0.25 oz basil, leaves torn
- 1/4 cup romesco sauce
- 2 tbsp olive oil*
- Salt*
- Pepper*
Allergens: wheat
Tools: Small saucepan
Cook Time
2 Servings | 15 min
Nutrition (per serving)
CALORIES
510
FAT
10g
CARBOHYDRATES
74g
PROTEIN
21g
Get Recipes Delivered
INSTRUCTIONS
1
Marinate the tomatoes
Bring small pot of salted water to a boil for pasta. Stir together grape tomatoes, roasted tomatoes, vinegar, 2 tbsp olive oil, ¼ tsp salt, and a pinch of pepper in medium bowl. Set aside.
2
Cook the orzo
Add orzo to boiling water, stir, and cook until al dente, 10 to 12 minutes. Drain orzo and stir into marinated tomatoes. Add cannellini beans and season to taste with salt and pepper.
3
Serve
Divide caprese-style orzo between bowls. Top with basil and serve with romesco.
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