I ‘ve been feeling the one-pot, or in this case pan, meal thing lately. I guess technically this used two since I cooked the beans rather than using canned, but whatever. This dish tends to be a clean out the odds and ends of veggies type dish. I had some bell pepper, asparagus and spinach on hand from the weekend and wanted to use them up. I picked up a zucchini to add to is because it sounded good to me. I seriously don’t use a recipe for this at all. I just sautéed some red onion until it was soft, added the bell pepper and asparagus and then after a few minutes, the zucchini. While those cooked, I simmered the orzo in veggie broth until it was done. I added a bunch of minced garlic and let it cook for a few minutes before adding the pasta and remaining broth to the pan. Then the beans an chopped spinach went in and I let it all simmer for a few minutes until the beans were hot and the spinach was wilted. I added some oregano, thyme and salt to the veggies while they cooked, too. Voila! Easy, yummy, lots of leftovers for lunch. And somewhat healthy too I might add.