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.
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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)
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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.
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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.
