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Tuscan Orzo with Kale
Sundried tomato orzo pasta with kale and white beans is a simple one pot meal that is packed with flavor and ready in under 20 minutes. This healthy orzo kale recipe can be served hot or cold and is also great for meal prep. Make this vegan orzo recipe gluten free by using gluten free orzo.
Bring a large pot of water to a boil. Once boiling add a large pinch of salt (optional) and the orzo. Cook per the instructions on the box (usually the lowest number listed) for al dente finish. Stir pot occasionally.
While orzo is cooking, prep the kale. Remove the thick stem, chop the kale and if needed, wash and dry it (I recommend a salad spinner).
Once the orzo is done cooking, drain the orzo and also add the white beans to the strainer to drain off any liquid they are packed in.
Put the pot back on the stove (turn the heat to low). Spray the pot with olive oil or avocado oil and add the kale, balsamic vinegar, salt and garlic powder and stir. Sauté 2-3 minutes until the kale has wilted completely.
Add the sundried tomatoes (in oil), drained orzo and white beans to the pot along with the kale then stir well and serve.
Notes
Top tips
When cooking pasta, I always put a wood spoon across the pot, this will help ensure that the pot does not boil over onto your stove. This has saved me so many times!
Take the time to remove all the thick stems from your kale, even if you buy kale already pre-chopped. The stems are very fibrous and will not get tender in the few minutes you are quickly cooking the kale for this recipe.
I recommend washing your kale after remove the stems and chopping it. It’s just easier to maneuver in the salad spinner but you can also wash it before destemming and chopping.
If you don’t have orzo for this recipe, you can break up spaghetti or use another small, quick cooking pasta like elbows or shells.
Since the orzo is so small, it can start to overcook quickly. Because of this I recommend only cooking it to al dente (which is usually the lowest number on the box for cook time).
Storing leftover orzo pasta with kaleFridge: Store leftovers in the fridge in an airtight container for up to 4 days. Serve leftovers cold or reheat in the microwave (1:30-2 minutes) or on the stove over medium low heat in a small saucepot until hot.Freezer: You can freeze this orzo pasta recipe for up to 3 months. Allow the pasta to cool completely before transferring to a freezer safe dish or container. Freeze up to 3 months.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
339
Fat
3
g
Carbohydrates
64
g
Fiber
8
g
Sugar
3
g
Protein
15
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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