Creamy Tuscan Orzo (Printable Version)
A rich Italian-inspired pasta with tender orzo, sun-dried tomatoes, spinach, and creamy Parmesan sauce. Ready in 30 minutes.
# What You 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 Steps:
01 - Melt butter in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until translucent and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to brown.
03 - Add orzo pasta to the skillet, stirring constantly for 1 minute to lightly toast and enhance nutty flavor.
04 - Pour in chopped sun-dried tomatoes and vegetable broth. Bring mixture to a gentle simmer, stirring to combine.
05 - Simmer for 8-10 minutes, stirring occasionally, until orzo is al dente and most liquid has been absorbed.
06 - Pour in heavy cream, dried thyme, and chili flakes. Mix thoroughly and simmer for 2-3 minutes until sauce thickens and coats the pasta.
07 - Fold in baby spinach and Parmesan cheese, stirring continuously until spinach wilts and cheese melts completely. Season generously with salt and black pepper.
08 - Remove from heat immediately. Transfer to serving plates and garnish with fresh basil leaves and additional grated Parmesan if desired.
# Helpful Tips:
01 -
- This comes together in one pan in under 30 minutes, making it perfect for those weeknights when you want something comforting but have zero energy for complicated steps
- The way the orzo absorbs the broth and creates its own silky sauce feels like magic, and nobody has to know how effortless it actually was
02 -
- The orzo will continue absorbing liquid even after you remove it from heat, so if the sauce looks slightly too loose, trust that it will thicken up within a minute or two
- Keep the heat at medium or medium low once you add the cream because high heat will cause the dairy to separate and turn grainy instead of staying smooth and luscious
03 -
- Grate your own Parmesan because pre grated cheese contains cellulose that prevents it from melting into that smooth, velvety consistency you want
- Reserve about 1/4 cup of pasta cooking water before the liquid fully absorbs, in case you need to loosen the sauce at the very end