Orzo Pasta with White Beans, Kale, and Sun-Dried Tomatoes

Ingredients

• 1.5 cups cooked orzo pasta
• 1 can (15 oz) white beans, drained and rinsed
• 3 cups fresh kale, chopped
• 0.25 cup sun-dried tomatoes in oil, chopped
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp Italian herbs
• Salt and pepper to taste
• Zest of 1 lemon

Method

1. Heat 2 tbsp olive oil in a large skillet. Add garlic and sauté for 30 seconds until fragrant.
2. Add kale and cook for 4-5 minutes, stirring occasionally, until wilted and tender.
3. Stir in white beans, sun-dried tomatoes, and Italian herbs. Warm through for 2 minutes.
4. Toss in cooked orzo, remaining olive oil, lemon zest, salt, and pepper. Serve warm.