Save to Pinterest A rich and comforting bowl of orzo pasta simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes, spinach, and a hint of Italian herbs. Perfect for a satisfying vegetarian meal.
I first made this Tuscan orzo bowl on a rainy weeknight when I wanted something both fast and cozy. The creamy sauce and sun-dried tomatoes make it feel special with minimal effort.
Ingredients
- Pasta: 1 ½ cups (300 g) orzo pasta, 4 cups (960 ml) vegetable broth
- Vegetables: 2 tablespoons olive oil, 1 small yellow onion (finely chopped), 3 garlic cloves (minced), 1 cup (50 g) sun-dried tomatoes (drained and sliced), 4 cups (120 g) baby spinach
- Dairy: ¾ cup (180 ml) heavy cream, ½ cup (50 g) grated Parmesan cheese
- Herbs & Seasoning: 1 teaspoon dried Italian herbs, ½ teaspoon crushed red pepper flakes (optional), salt and black pepper (to taste)
Instructions
- Start the Sauté:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
- Add Garlic and Tomatoes:
- Stir in garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
- Toast the Orzo:
- Add orzo to the skillet. Toast for 2 minutes, stirring frequently.
- Simmer in Broth:
- Pour in vegetable broth and bring to a gentle simmer. Cook, stirring occasionally, for 8 to 10 minutes, or until orzo is al dente and most of the liquid is absorbed.
- Make it Creamy:
- Reduce heat to low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes (if using). Cook for 2 to 3 minutes until the sauce is creamy.
- Add Spinach and Season:
- 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 to Pinterest My family loves this creamy orzo bowl, and everyone goes back for seconds. We often sit around the table together, adding just a bit more Parmesan on top.
Required Tools
Large skillet, wooden spoon or spatula, measuring cups and spoons, knife and cutting board
Nutritional Information
Per serving: Calories 430, Total Fat 18 g, Carbohydrates 54 g, Protein 13 g
Serving Suggestions
Pair this creamy orzo with a crisp white wine like Pinot Grigio for a complete meal.
Save to Pinterest This creamy Tuscan orzo makes weeknight dinners simple and delicious. Enjoy every bite warm with family.
Recipe FAQs
- → How do I achieve the creamy sauce consistency?
Simmering heavy cream with Parmesan cheese over low heat while stirring ensures a smooth, velvety sauce that coats the orzo perfectly.
- → Can I substitute orzo with another pasta?
Small pasta shapes like acini di pepe or small shells work well as alternatives, cooking to a tender yet firm texture.
- → What is the best way to incorporate spinach evenly?
Add spinach last while the sauce is hot, stirring gently until it wilts but retains its bright color and nutrients.
- → Is it necessary to toast the orzo before simmering?
Toasting the orzo briefly in olive oil deepens its flavor and helps prevent sticking during simmering.
- → How can I adjust the dish for extra protein?
Adding cooked white beans or grilled chicken complements the creamy base while maintaining balance.