# Components:
→ Pasta
01 - 1 ½ cups orzo pasta
02 - 4 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 cup sun-dried tomatoes, drained and sliced
07 - 4 cups baby spinach
→ Dairy
08 - ¾ cup heavy cream
09 - ½ cup grated Parmesan cheese
→ Herbs & Seasoning
10 - 1 teaspoon dried Italian herbs
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook, stirring occasionally, until translucent, about 3 to 4 minutes.
02 - Incorporate minced garlic and sliced sun-dried tomatoes into the skillet, cooking for 1 minute until aromatic.
03 - Add orzo pasta and toast for 2 minutes, stirring frequently to prevent sticking.
04 - Pour in vegetable broth and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Reduce heat to low. Stir in heavy cream, grated Parmesan, dried Italian herbs, and crushed red pepper flakes if desired. Cook for an additional 2 to 3 minutes until sauce is creamy.
06 - Fold in baby spinach and stir until wilted. Season with salt and black pepper to preference.
07 - Serve warm, optionally garnished with extra Parmesan cheese and a drizzle of olive oil.
