Pin it 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 busy weeknight, craving something both hearty and fast. Watching the orzo soak up the flavors of the sauce and the vegetables is always so comforting.
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
- Sauté vegetables:
- 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 and cook for 1 minute until fragrant.
- Toast the orzo:
- Add orzo to the skillet and toast for 2 minutes, stirring frequently.
- Simmer:
- Pour in vegetable broth and bring to a gentle simmer. Cook, stirring occasionally, for 8 to 10 minutes, until orzo is al dente and most of the liquid is absorbed.
- Add cream and cheese:
- Reduce heat to low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes (if using). Mix well and cook for 2 to 3 minutes until the sauce is creamy.
- Add spinach and finish:
- 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.
Pin it This creamy orzo has become a favorite at family dinners, especially when everyone gathers around the table for a comforting meal.
Required Tools
Large skillet, wooden spoon or spatula, measuring cups and spoons, knife and cutting board
Notes
For extra protein, add cooked white beans or grilled chicken (if not vegetarian). Use half-and-half instead of heavy cream for a lighter version. Pair with a crisp white wine like Pinot Grigio.
Nutritional Information
Per serving: Calories 430, Total Fat 18 g, Carbohydrates 54 g, Protein 13 g
Pin it This pasta bowl brings a touch of Tuscany to your kitchen and is perfect for comforting weeknight dinners.
Recipe FAQs
- → What cooking time is needed for orzo?
Orzo typically cooks in 8-10 minutes until tender yet firm (al dente). It should absorb most of the broth during simmering.
- → Can I substitute heavy cream with a lighter option?
Yes, half-and-half can be used instead of heavy cream for a lighter and less rich texture.
- → How do sun-dried tomatoes influence the dish?
Sun-dried tomatoes contribute a sweet and tangy depth that complements the creamy sauce well, enhancing overall flavor complexity.
- → Is it easy to add protein to this dish?
Yes, cooked white beans or grilled chicken can be added for extra protein without altering the base flavor significantly.
- → What herbs are used in the sauce?
Dried Italian herbs add a fragrant and earthy aroma, blending harmoniously with garlic and Parmesan in the creamy sauce.