Save 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.
The first time I made this creamy Tuscan orzo, my family devoured their bowls before I had a chance to sit down. It's now my go-to comfort dish when I want something warm and satisfying with minimal fuss.
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
- Prep & Sauté:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes, until translucent.
- Build Flavor:
- Stir in garlic and sun-dried tomatoes: cook for 1 minute until fragrant.
- Toast Orzo:
- Add orzo to the skillet and toast for 2 minutes, stirring frequently.
- Simmer:
- Pour in vegetable broth: bring to a gentle simmer. Cook, stirring occasionally, for 8–10 minutes until orzo is al dente and most liquid is absorbed.
- Creamy Finish:
- Reduce heat to low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes (if using). Cook for 2–3 minutes until the sauce is creamy.
- Fresh Greens:
- Add baby spinach: 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.
Save My kids help sprinkle Parmesan at the table and love swirling their forks to get every last cheesy bite. It's become a dinner they request when friends come over for casual gatherings.
Required Tools
Large skillet, wooden spoon or spatula, measuring cups and spoons, knife and cutting board.
Nutritional Information (per serving)
Calories: 430, Total Fat: 18 g, Carbohydrates: 54 g, Protein: 13 g.
Notes
For extra protein, add cooked white beans or grilled chicken (if not vegetarian). Use half-and-half for a lighter version. Try pairing with a crisp white wine like Pinot Grigio.
Save This pasta is best served warm but is also delicious reheated. Let the orzo sit for a few minutes before serving: the sauce thickens beautifully.
Recipe Help & FAQs
- → What type of pasta is used in this dish?
Orzo pasta, which is small, rice-shaped pasta, is used for a tender and comforting texture.
- → Can I substitute heavy cream in the sauce?
Yes, half-and-half can be used for a lighter, less rich sauce while maintaining creaminess.
- → How do sun-dried tomatoes affect the flavor?
Sun-dried tomatoes add a sweet and slightly tangy depth that complements the creamy sauce beautifully.
- → Is it possible to add protein to the dish?
For added protein, cooked white beans or grilled chicken can be incorporated without altering the flavor profile significantly.
- → What herbs enhance the Tuscan style here?
Dried Italian herbs blend aromatic flavors typical of Tuscan cuisine, enriching the overall dish.