Creamy Tuscan Orzo (Printable)

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

# What You'll Need:

→ 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 cheese

# How to Prepare:

01 - Melt butter in a large skillet over medium heat. Add diced onion and sauté 2-3 minutes until translucent.
02 - Stir in minced garlic and cook 1 minute until fragrant, being careful not to brown.
03 - Add orzo pasta to the skillet, stirring constantly for 1 minute to lightly toast the grains.
04 - Pour in vegetable broth and add chopped sun-dried tomatoes. Bring mixture to a gentle simmer.
05 - Maintain simmer and cook 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. Stir well and simmer 2-3 minutes until sauce thickens slightly.
07 - Fold in baby spinach and Parmesan cheese. Stir until spinach wilts and cheese melts completely. Season with salt and pepper to taste.
08 - Remove from heat immediately. Serve hot, garnished with fresh basil leaves and additional Parmesan if desired.

# Expert Advice:

01 -
  • The orzo cooks directly in the skillet, absorbing all those Tuscan flavors until each tiny grain becomes a little vessel of creamy goodness
  • It comes together in under 30 minutes but tastes like something that simmered all afternoon
02 -
  • Reserve about 1/4 cup of pasta water before adding the cream, it can save you if the sauce gets too thick
  • The orzo continues absorbing liquid even after you remove it from heat, so slightly undercook it if you plan to reheat leftovers
03 -
  • Grate your Parmesan fresh from a wedge rather than using pre-grated cheese, it melts infinitely better
  • Drain your sun-dried tomatoes well and pat them dry to prevent the sauce from becoming too oily

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