Creamy Tuscan Orzo (Printable)
Tender orzo in a rich Parmesan cream sauce with sun-dried tomatoes and spinach, inspired by Tuscan flavors.
# 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 Steps:
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 pasta to the skillet, stirring constantly for 1 minute to lightly toast the grains.
04 - Add chopped sun-dried tomatoes and vegetable broth. Bring to a simmer, then cook 8-10 minutes until orzo is al dente and most liquid is absorbed, stirring occasionally.
05 - Pour in heavy cream, dried thyme, and chili flakes. Mix well and simmer 2-3 minutes until sauce thickens and becomes creamy.
06 - Fold in baby spinach and Parmesan cheese. Stir until spinach wilts and cheese melts completely. Season with salt and black pepper to taste.
07 - Remove from heat immediately. Serve hot, garnished with fresh basil leaves and extra Parmesan cheese if desired.
# Expert Advice:
01 -
- The orzo cooks directly in the skillet, absorbing all those Tuscan flavors until every bite is impossibly creamy without needing any fancy techniques
- It comes together in one pan from start to finish, which means maximum flavor with minimum cleanup
02 -
- The orzo will continue absorbing liquid even after you remove it from heat, so leave a little extra creaminess in the pan rather than reducing it completely dry
- Sun-dried tomatoes packed in oil do not need to be rinsed, but if you use dry packed ones, give them a quick warm water soak and chop them finely
03 -
- Use freshly grated Parmesan and avoid pre grated varieties because the anti caking agents prevent smooth melting
- Keep the heat at medium or medium low once the cream goes in to prevent the dairy from separating