Save 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 dish on a busy weeknight when I wanted something cozy but easy. The orzo cooks up beautifully and the creamy sauce brings everything together so well—it has become a go-to comfort dinner for our family.
Ingredients
- Orzo pasta: 1 ½ cups (300 g)
- Vegetable broth: 4 cups (960 ml)
- Olive oil: 2 tablespoons
- Yellow onion: 1 small finely chopped
- Garlic cloves: 3 minced
- Sun-dried tomatoes: 1 cup (50 g) drained and sliced
- Baby spinach: 4 cups (120 g)
- Heavy cream: ¾ cup (180 ml)
- Parmesan cheese: ½ cup (50 g) grated
- Dried Italian herbs: 1 teaspoon
- Crushed red pepper flakes: ½ teaspoon optional
- Salt and black pepper: to taste
Instructions
- Prepare vegetables:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes until translucent.
- Add aromatics:
- Stir in garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
- Toast orzo:
- Add orzo to skillet. Toast for 2 minutes stirring frequently.
- Simmer:
- Pour in vegetable broth and bring to a gentle simmer. Cook stirring occasionally for 8–10 minutes or until orzo is al dente and most liquid is absorbed.
- Make it creamy:
- Reduce heat to low. Stir in heavy cream Parmesan Italian herbs and red pepper flakes (if using). Mix well and cook for 2–3 minutes until the sauce is creamy.
- Add spinach and finish:
- 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.
Save My kids love to sprinkle extra Parmesan on top and help stir in the spinach. It's a recipe that brings everyone to the table fast and happy.
Variations
Add cooked white beans or grilled chicken (if not vegetarian) for more protein. Swap in half-and-half for the cream for a lighter version or try kale in place of spinach if you like heartier greens.
Serving Suggestions
This orzo pairs beautifully with a crisp green salad and fresh-baked bread. For the adults at the table a chilled glass of Pinot Grigio is an excellent match.
Nutrition Information
Each serving has about 430 calories 18 g total fat 54 g carbohydrates and 13 g protein. These values are estimates and may vary depending on exact ingredients used.
Save This bowl is pure comfort after a long day and comes together so quickly. Enjoy it hot and fresh—leftovers reheat beautifully too.
Recipe FAQ
- → What is the best way to cook orzo for this dish?
Toast the orzo briefly in olive oil before simmering in vegetable broth to enhance its nutty flavor and ensure it cooks evenly.
- → Can I substitute heavy cream with a lighter option?
Yes, half-and-half can be used for a lighter, less rich sauce while maintaining creaminess.
- → Which herbs enhance the Tuscan flavor in this dish?
Dried Italian herbs such as oregano, basil, and thyme add authentic Tuscan notes to the sauce.
- → How can I add protein to this meal?
Incorporate cooked white beans or grilled chicken to increase protein content without altering the creamy texture.
- → Is there a recommended wine pairing?
A crisp white wine like Pinot Grigio complements the creamy and savory elements beautifully.