Creamy Tuscan Orzo (Printable)

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

# What You'll Need:

→ Pasta & Broth

01 - 1 cup orzo pasta
02 - 2 cups low-sodium vegetable broth

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 3/4 cup heavy cream
05 - 1/2 cup freshly grated Parmesan cheese

→ Vegetables

06 - 1 cup baby spinach
07 - 1/2 cup sun-dried tomatoes, drained and chopped
08 - 1 small yellow onion, finely diced
09 - 2 cloves garlic, minced

→ Seasonings

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

# Directions:

01 - Melt butter in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add orzo pasta to the skillet, stirring constantly for 1 minute to lightly toast and enhance nutty flavor.
04 - Pour in vegetable broth and add chopped sun-dried tomatoes. Bring to a gentle simmer, stirring occasionally.
05 - Let orzo cook for 8-10 minutes, stirring occasionally, until al dente and most liquid is absorbed.
06 - Pour in heavy cream, dried thyme, and chili flakes. Mix thoroughly and simmer for 2-3 minutes until sauce thickens.
07 - Fold in baby spinach and Parmesan cheese. Stir continuously until spinach wilts and cheese melts completely. Season with salt and pepper.
08 - Remove from heat immediately. Plate while hot and garnish with fresh basil leaves and additional Parmesan if desired.

# Expert Advice:

01 -
  • The orzo cooks directly in the sauce, which means every single tiny pasta soaks up all that Tuscan flavor
  • You probably have everything in your pantry right now, and it comes together in under 30 minutes
02 -
  • Resist the urge to add more broth while the orzo cooks, because the liquid will continue to absorb and you want a creamy result not a soup
  • Stir frequently near the end of cooking, because orzo loves to cling to the bottom of the pan and burn
03 -
  • Toast the orzo for the full minute, because that nutty flavor makes a huge difference in the final dish
  • Save some pasta water before draining if you need to adjust the consistency later

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