Creamy Tuscan Orzo (Printable View)

Tender orzo in a rich Parmesan cream sauce with sun-dried tomatoes and spinach.

# Ingredient List:

→ Pasta

01 - 1 cup orzo pasta

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 3/4 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese

→ Vegetables

05 - 1 cup baby spinach
06 - 1/2 cup sun-dried tomatoes, drained and chopped
07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced

→ Broth

09 - 2 cups low-sodium vegetable broth

→ Seasoning

10 - 1/4 teaspoon dried thyme
11 - 1/4 teaspoon chili flakes
12 - Salt and black pepper to taste

→ Garnish

13 - Fresh basil leaves
14 - Extra grated Parmesan

# How to Prepare:

01 - Melt butter in a large skillet over medium heat. Add diced onion and cook 2-3 minutes until translucent.
02 - Stir in minced garlic and cook 1 minute until fragrant.
03 - Add orzo to skillet, stirring constantly for 1 minute to lightly toast.
04 - Add sun-dried tomatoes and pour in vegetable broth. Bring to a gentle simmer.
05 - Simmer for 8-10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
06 - Pour in heavy cream, dried thyme, and chili flakes. Mix well and simmer 2-3 minutes until sauce thickens.
07 - Fold in baby spinach and Parmesan cheese. Stir until spinach wilts and cheese melts completely. Season with salt and pepper.
08 - Remove from heat and serve immediately, garnished with fresh basil and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • The sauce clings to every tiny piece of orzo, so you get creamy flavor in every single bite
  • It's ready in 30 minutes but tastes like something that simmered all afternoon
  • Sun dried tomatoes add this sweet tangy punch that cuts through all that rich cream
02 -
  • The pasta keeps absorbing liquid even after you turn off the heat, so the sauce should look slightly looser than you want it when you stop cooking
  • I learned the hard way that cold cream can cause the sauce to break, let it come to room temperature while the pasta cooks
03 -
  • Keep the broth warm in a separate saucepan if you want to add it gradually, this gives you more control over the final consistency
  • Stir the pasta frequently while it simmers, orzo loves to stick to the bottom of the pan when the liquid reduces

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