Creamy Tuscan Orzo (Printable Version)
Tender orzo simmered with sun-dried tomatoes, spinach, and Parmesan in a rich, creamy sauce.
# What You 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
# Directions:
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 1 minute until fragrant.
03 - Add orzo to skillet, stirring constantly for 1 minute to lightly toast.
04 - Stir in chopped sun-dried tomatoes and pour in vegetable broth. Bring to a gentle simmer.
05 - Cook orzo 8-10 minutes, stirring occasionally, until al dente and most liquid is absorbed.
06 - Pour in heavy cream, dried thyme, and chili flakes. Simmer 2-3 minutes until sauce thickens.
07 - Fold in spinach and Parmesan, stirring until spinach wilts and cheese melts. Season with salt and pepper. Serve immediately garnished with fresh basil and extra Parmesan.
# Expert Advice:
01 -
- The orzo cooks directly in the skillet, absorbing all those Tuscan flavors instead of boiling away in a separate pot
- One pan, thirty minutes, and suddenly you're someone who makes restaurant worthy pasta on weeknights
02 -
- The orzo will continue absorbing liquid even after you turn off the heat, so if it looks a little too creamy when you finish cooking, that's actually perfect
- Sun dried tomatoes packed in oil need to be well drained, or your final dish will be much richer than intended
03 -
- Grate your own Parmesan cheese, it makes a shocking difference in how smoothly it melts into the sauce
- Have all your ingredients measured and prepped before you start, once the cooking begins it moves fast