Creamy Tuscan Orzo (Printable Version)
Tender orzo simmers in vegetable broth with sun-dried tomatoes, then gets swirled into a creamy Parmesan sauce with fresh spinach for Tuscan-inspired comfort.
# 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
# How-To:
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.
03 - Add orzo pasta to the skillet, stirring constantly for 1 minute to lightly toast.
04 - Add chopped sun-dried tomatoes and pour in vegetable broth. Bring to a simmer.
05 - Cook orzo for 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 baby spinach and Parmesan cheese. Stir until spinach wilts and cheese melts completely. Season with salt and pepper.
08 - Remove from heat. Serve immediately, garnished with fresh basil and extra Parmesan if desired.
# Expert Hints:
01 -
- The sauce clings to every tiny piece of orzo, ensuring no flavor is left behind
- It comes together in one pan, making cleanup almost non existent
02 -
- Stir frequently while the orzo cooks to prevent it from sticking to the bottom
- The sauce will continue thickening after you remove it from heat
03 -
- Grate your own Parmesan instead of buying pre grated for better melting
- Reserve some pasta cooking water if you want to thin the sauce later