Pin It 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.
I first made this creamy Tuscan orzo bowl for a weeknight family dinner and everyone was amazed by its restaurant-style flavor. The combination of sun-dried tomatoes and fresh spinach always reminds me of cozy Italian evenings at home.
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
- Sauté Aromatics:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.
- Add 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 and bring to a gentle simmer. Cook, stirring occasionally, for 8 to 10 minutes, or until orzo is al dente and most liquid is absorbed.
- Make Sauce:
- Reduce heat to low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes. Mix well, cooking for 2 to 3 minutes until creamy.
- Add Spinach:
- Add baby spinach and 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.
Pin It This orzo bowl is always a favorite at family gatherings. It is especially loved when paired with a fresh salad for a complete meal.
Required Tools
Large skillet, wooden spoon or spatula, measuring cups and spoons, knife and cutting board
Nutritional Information
Calories: 430, Total Fat: 18 g, Carbohydrates: 54 g, Protein: 13 g (per serving)
Notes
For extra protein, add cooked white beans or grilled chicken (if not vegetarian). Use half-and-half instead of heavy cream for a lighter version. Pair with crisp white wine like Pinot Grigio.
Pin It Enjoy this dish with a sprinkle of fresh herbs and an extra drizzle of olive oil for a restaurant-worthy finish.
Recipe Questions & Answers
- → What type of pasta is used in this dish?
Orzo pasta is used, which is a small, rice-shaped pasta that cooks quickly and absorbs flavors well.
- → Can I substitute the heavy cream with a lighter option?
Yes, half-and-half can be used for a lighter, less rich sauce without compromising much on creaminess.
- → How do the sun-dried tomatoes affect the flavor?
Sun-dried tomatoes add a sweet, tangy depth and a concentrated tomato flavor that enhances the dish’s richness.
- → Is this dish suitable for vegetarian diets?
Yes, it contains no meat and uses vegetable broth, making it suitable for vegetarians.
- → What herbs are used to season the orzo bowl?
Dried Italian herbs provide an aromatic blend that complements the creamy sauce and vegetables perfectly.
