Save A rich and comforting bowl of orzo pasta simmered in creamy garlic-Parmesan sauce with sun-dried tomatoes, spinach and Italian herbs. This vegetarian Tuscan-inspired dish brings warmth and flavor to your table.
I first cooked this creamy Tuscan orzo for a cozy weeknight dinner and the whole family loved every bite. The simple combination of spinach and sun-dried tomatoes quickly turned a classic pasta dish into something memorable.
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 onion and cook for 3 to 4 minutes until translucent.
- Infuse Flavor:
- Stir in garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
- Toast Orzo:
- Add orzo 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 liquid is mostly absorbed.
- Make Creamy Sauce:
- Reduce heat to low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes. Cook 2 to 3 minutes until sauce is creamy.
- Finish:
- Add baby spinach and stir until wilted. Season with salt and black pepper. Serve hot, garnished with extra Parmesan and olive oil if desired.
Save Sharing this meal always reminds me of family dinners that bring everyone to the table. We enjoy it together, passing around extra cheese and stories from the week.
Required Tools
Large skillet, wooden spoon or spatula, measuring cups and spoons, knife and cutting board
Allergen Information
This recipe contains dairy products and wheat. Check sun-dried tomato packaging for possible sulfites or cross-contamination.
Nutritional Information
Per serving: Calories 430, Total Fat 18 g, Carbohydrates 54 g, Protein 13 g
Save Serve this creamy Tuscan orzo hot and enjoy with a glass of crisp Pinot Grigio. Every spoonful delivers comfort and rich flavor for cozy nights.
Recipe FAQs
- → How do I cook orzo to achieve the perfect texture?
Cook orzo in simmering vegetable broth until tender but still slightly firm to the bite, about 8-10 minutes, stirring occasionally to prevent sticking.
- → Can I substitute the heavy cream with a lighter option?
Yes, half-and-half or a plant-based cream can be used for a lighter creaminess while maintaining flavor and texture.
- → What herbs best complement the creamy Tuscan orzo?
Dried Italian herbs such as oregano, basil, and thyme enhance the savory profile and balance the richness of the sauce.
- → How can I add protein to this dish while keeping it vegetarian?
Incorporate cooked white beans or grilled tofu to boost protein content without altering the dish’s vegetarian nature.
- → What is the best way to incorporate sun-dried tomatoes?
Drain and slice sun-dried tomatoes, then sauté with garlic to release their flavor before mixing them into the orzo base.