Creamy Tuscan Orzo (Print Version)

Rich Italian-inspired orzo with sun-dried tomatoes, spinach, and Parmesan cream sauce.

# What You'll 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 for 1 minute until fragrant, being careful not to burn.
03 - Add orzo pasta to the skillet, stirring constantly for 1 minute to lightly toast the grains.
04 - Add chopped sun-dried tomatoes and pour in vegetable broth. Bring to a gentle 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. Mix well and 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 to taste.
08 - Remove from heat immediately. Serve hot, garnished with fresh basil leaves and additional Parmesan if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means maximum flavor and minimal cleanup
  • The combination of sun-dried tomatoes and cream creates this incredible savory sweetness that feels indulgent but comes together in under 30 minutes
02 -
  • The sauce will continue to thicken as it cools, so if it looks a little loose when you first add the cream, don't panic, that's exactly how it should be
  • Reserve a splash of pasta water if you're cooking the orzo separately, it can save you if the sauce becomes too thick
03 -
  • Grate your own Parmesan from a wedge instead of buying pre-grated, the texture and melt difference is worth the effort
  • If the sun-dried tomatoes are packed in oil, save that oil and drizzle it over the finished dish for an extra punch of flavor

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