Creamy Tuscan Orzo (Printable Version)
Tender orzo simmered with sun-dried tomatoes, spinach, and Parmesan in a creamy sauce for a rich Italian-inspired meal.
# What You'll Need:
→ Pasta
01 - 1 cup orzo pasta
→ Dairy
02 - 2 tablespoons unsalted butter
03 - 3/4 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese
→ Vegetables
05 - 1 cup baby spinach
06 - 1/2 cup sun-dried tomatoes, drained and chopped
07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced
→ Broth
09 - 2 cups low-sodium vegetable broth
→ Seasoning
10 - 1/4 teaspoon dried thyme
11 - 1/4 teaspoon chili flakes
12 - Salt and black pepper to taste
→ Garnish
13 - Fresh basil leaves
14 - Extra grated Parmesan cheese
# How To Make It:
01 - Melt butter in a large skillet over medium heat. Add diced onion and cook 2-3 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Add orzo pasta to the skillet, stirring constantly for 1 minute to lightly toast the grains.
04 - Stir in chopped sun-dried tomatoes and pour in vegetable broth. Bring mixture to a gentle simmer.
05 - Simmer for 8-10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
06 - Pour in heavy cream, dried thyme, and chili flakes. Mix thoroughly and simmer 2-3 minutes until sauce thickens.
07 - Fold in baby spinach and Parmesan cheese. Stir continuously until spinach wilts and cheese melts completely. Season with salt and pepper to taste.
08 - Remove from heat immediately. Serve hot, garnished with fresh basil leaves and additional Parmesan if desired.
# Expert Advice:
01 -
- The orzo cooks directly in the skillet, absorbing all those Tuscan flavors instead of boiling away in plain water like traditional pasta
- It comes together in 30 minutes but tastes like something you'd order at a cozy Italian restaurant after a long day
02 -
- The sauce continues to thicken as it cools so if it looks slightly too loose when you turn off the heat that's actually perfect
- Sun-dried tomatoes packed in oil need to be drained well but save that oil for another recipe because it's liquid gold
03 -
- Grate your own Parmesan from a wedge instead of buying pre-grated because the texture and melting properties are completely different
- Keep a box of orzo in your pantry at all times because it transforms into something restaurant-worthy with almost no effort