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Quick & Easy Lemon Pesto Orzo (One-Pot Meal)

This creamy one-pot lemon pesto orzo is bright, comforting, and ready in 25 minutes. White beans lend extra protein and fiber — the perfect weeknight dinner!
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Total Time 21 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp butter or olive oil
  • 2 cloves garlic minced
  • Zest & juice of 1 lemon divided
  • 8 oz orzo dry
  • 2 ½ cups vegetable broth
  • 2 –3 Tbsp pesto
  • ½ cup grated Parmesan cheese or vegan alternative
  • 2 cans white beans drained and rinsed
  • 2 tsp dried parsley optional

Method
 

  1. Sauté aromatics: Melt butter or heat olive oil in a deep skillet over medium heat. Add garlic and lemon zest; cook for 1–2 minutes until fragrant.
  2. Toast the orzo: Add orzo and stir for another 1–2 minutes, coating it in the butter and garlic mixture until slightly golden.
  3. Simmer: Pour in the vegetable broth. Bring to a boil, then reduce heat and let simmer uncovered for about 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
  4. Marinate the beans: While the orzo cooks, rinse and drain the white beans. In a small bowl, toss with lemon juice and dried parsley for brightness.
  5. Finish and serve: Stir pesto, Parmesan, and salt to taste into the cooked orzo. Fold in the marinated white beans. Adjust seasoning as needed and serve warm with extra lemon zest and Parmesan on top.

Notes

  • Stir frequently while the orzo cooks to prevent sticking.
  • For extra greens, add spinach or arugula at the end for a quick wilt.
  • Top with crushed red pepper flakes or extra lemon zest for a little brightness and heat.