Tangy sun-dried tomatoes meet sweet shallots to create the foundation of flavor for this dish.

Spinach and basil add freshness and a pop of color.

Keep reading for our expert tips, including ingredient substitutions.

an image of the Creamy White Bean & Sun-Dried Tomato Orzo with Spinach & Artichokes

Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

Add sliced shallot; cook, stirring often, until aromatic and translucent, about 6 minutes.

Stir in 1 cup orzo; cook, stirring often, until toasted, about 1 minute.

Stir in 1 (5-ounce) package baby spinach and 1 (5.2-ounce) package cheese.

an image of the ingredients to make the Creamy White Bean & Sun-Dried Tomato Orzo with Spinach & Artichokes

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

Remove from heat and stir in vinegar.

Top with 14 cup basil.

They all work well.

an image of the shallots and oil in the nonstick skillet

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

We recommend using a no-salt-added version to help reduce sodium intake.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Alternatively, microwave leftovers on Medium in 30-second increments until the desired temperature is reached.

an image of the orzo, broth, beans, tomatoes, and artichokes being stirred together

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

Remember to stir halfway through the heating process.

Use sun-dried tomatoes and the oil they are packaged to enhance the flavor of many of your favorite dishes.

The oil is delicious in salad dressings.

an image of the spinach and cheese being mixed in with the orzo

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

EatingWell.com, January 2025

United States Department of Agriculture.Delalo, biodynamic organic whole wheat pasta, orzo #65