Save A rich and comforting bowl of orzo pasta simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes spinach and Italian herbs. Perfect for a satisfying vegetarian meal.
I first made this Tuscan orzo on a chilly evening craving something easy yet truly comforting. The creamy sauce and sun-dried tomatoes blend so well it quickly became a family favorite for fast weeknight dinners.
Ingredients
- Orzo pasta: 1 ½ cups (300 g)
- Vegetable broth: 4 cups (960 ml)
- Olive oil: 2 tablespoons
- Yellow onion: 1 small finely chopped
- Garlic cloves: 3 minced
- Sun-dried tomatoes: 1 cup (50 g) drained and sliced
- Baby spinach: 4 cups (120 g)
- Heavy cream: ¾ cup (180 ml)
- Parmesan cheese: ½ cup (50 g) grated
- Dried Italian herbs: 1 teaspoon
- Crushed red pepper flakes (optional): ½ teaspoon
- Salt and black pepper: to taste
Instructions
- Sauté aromatics:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
- Add flavor base:
- Stir in garlic and sun-dried tomatoes cook for 1 minute until fragrant.
- Toast orzo:
- Add orzo to the skillet and toast for 2 minutes stirring frequently.
- Simmer:
- Pour in vegetable broth and bring to a gentle simmer. Cook stirring occasionally for 8–10 minutes or until orzo is al dente and most of the liquid is absorbed.
- Creamy finish:
- Reduce heat to low. Stir in heavy cream Parmesan Italian herbs and red pepper flakes (if using). Mix well and cook for 2–3 minutes until the sauce is creamy.
- Add spinach:
- Add baby spinach and stir until wilted. Season with salt and black pepper to taste.
- Serve:
- Serve hot garnished with extra Parmesan and a drizzle of olive oil if desired.
Save This creamy orzo is one meal my family enjoys together at the dinner table especially after a busy day. We love sharing it with some warm bread and laughter.
Serving Suggestions
Pair with a crisp salad and a glass of white wine to make it a full meal. Try topping with extra Parmesan or pine nuts for even more flavor.
Variations
Add cooked white beans for protein or use half-and-half for a lighter sauce. Stir in roasted mushrooms or artichoke hearts for added texture and taste.
Leftovers and Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to restore creaminess.
Save This Tuscan orzo bowl brings cozy Italian flavors to your table in only 30 minutes. Enjoy every creamy bite!