Creamy Tuscan Orzo (Print)
Tender orzo in a creamy Parmesan sauce with sun-dried tomatoes and spinach, inspired by Tuscan flavors.
# What You Need:
→ Pasta & Grains
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
→ Liquids
09 - 2 cups low-sodium vegetable broth
→ Seasonings
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 and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to brown.
03 - Add orzo pasta to the skillet, stirring constantly for 1 minute to lightly toast and enhance nutty flavor.
04 - Add chopped sun-dried tomatoes and pour in vegetable broth. Bring to a gentle simmer, stirring occasionally.
05 - Let orzo cook for 8-10 minutes, stirring occasionally, until al dente and most liquid is absorbed.
06 - Pour in heavy cream, dried thyme, and chili flakes. Mix well and simmer 2-3 minutes until sauce begins to thicken.
07 - Fold in baby spinach and Parmesan cheese. Stir until spinach wilts and cheese melts completely. Season generously with salt and black pepper.
08 - Remove from heat immediately. Serve hot, garnished with fresh basil leaves and additional Parmesan if desired.
# Expert Tips:
01 -
- The entire dish comes together in one pan, meaning less cleanup and more time enjoying your meal
- That perfect balance of rich creaminess and bright, tangy tomatoes keeps everyone coming back for seconds
02 -
- The sauce will continue thickening as it sits off the heat, so don't worry if it looks slightly looser than you want while cooking
- Reserve a splash of pasta water if you're using regular broth instead of vegetable, just in case you need to loosen the sauce at the end
03 -
- Grate your own Parmesan right before adding it, because pre-grated cheese has anti-caking agents that prevent it from melting smoothly
- Chop the sun-dried tomatoes slightly smaller than you think you need, so they distribute evenly throughout every bite