# Ingredient List:
→ Pasta
01 - 1 1/2 cups orzo pasta
02 - 4 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 cup sun-dried tomatoes, drained and sliced
07 - 4 cups baby spinach
→ Dairy
08 - 3/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
→ Herbs & Seasoning
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Incorporate the minced garlic and sliced sun-dried tomatoes, cooking for 1 minute until fragrant.
03 - Add orzo to the skillet and toast, stirring frequently, for 2 minutes.
04 - Pour in the vegetable broth and bring to a gentle simmer. Cook, stirring occasionally, for 8 to 10 minutes until orzo is al dente and liquid is mostly absorbed.
05 - Reduce heat to low. Stir in heavy cream, grated Parmesan, dried Italian herbs, and optional crushed red pepper flakes. Cook for 2 to 3 minutes until the sauce thickens and becomes creamy.
06 - Stir in baby spinach and cook until wilted. Season with salt and black pepper to taste.
07 - Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil if desired.
