Save A rich and comforting bowl of orzo pasta simmered in creamy garlic-Parmesan sauce with sun-dried tomatoes, spinach, and a hint of Italian herbs. This vegetarian Italian main dish is perfect for a cozy evening meal.
I first made this Tuscan orzo on a chilly weeknight when I wanted something quick, filling, and rich but still packed with vegetables. The creamy sauce and savory sun-dried tomatoes quickly made it a staple in our house.
Ingredients
- Pasta: 1 ½ cups (300 g) orzo pasta, 4 cups (960 ml) vegetable broth
- Vegetables: 2 tablespoons olive oil, 1 small yellow onion (finely chopped), 3 garlic cloves (minced), 1 cup (50 g) sun-dried tomatoes (drained and sliced), 4 cups (120 g) baby spinach
- Dairy: ¾ cup (180 ml) heavy cream, ½ cup (50 g) grated Parmesan cheese
- Herbs & Seasoning: 1 teaspoon dried Italian herbs, ½ teaspoon crushed red pepper flakes (optional), salt and black pepper to taste
Instructions
- Sauté Aromatics:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until translucent.
- Add Flavor:
- Stir in garlic and sun-dried tomatoes and cook for 1 minute.
- Toast Orzo:
- Add orzo to the skillet and 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 of the liquid is absorbed.
- Make Creamy:
- Reduce heat to low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes. Mix well and cook 2–3 minutes until the sauce is creamy.
- Add Greens:
- 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 The first time our family tried this, everyone went for seconds and we ended up with none left for leftovers. It has become one of our go-to meals for a comforting dinner together.
Required Tools
Large skillet, wooden spoon or spatula, measuring cups and spoons, knife, and cutting board
Allergen Information
This dish contains milk (Parmesan cheese, heavy cream) and wheat (orzo pasta). Check sun-dried tomato packaging for possible sulfites or cross-contamination.
Nutritional Information
Each serving: 430 calories, 18 g fat, 54 g carbohydrates, 13 g protein
Save Serve with a crisp salad and white wine for a complete meal. Enjoy your creamy Tuscan orzo right out of the pan for maximum comfort.
Recipe Help & Answers
- → What type of pasta is used in this dish?
Orzo pasta, a small rice-shaped type, is used to create the creamy base and texture of this meal.
- → Can I substitute heavy cream in the sauce?
Yes, half-and-half can be used for a lighter, less rich texture while maintaining creaminess.
- → How do I know when the orzo is perfectly cooked?
Cook the orzo until al dente, which usually takes 8–10 minutes of simmering in broth, with most liquid absorbed.
- → What flavors do the sun-dried tomatoes add?
Sun-dried tomatoes provide a sweet and tangy depth that balances the creamy Parmesan sauce.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and highlights fresh vegetables and cheese for a vegetarian-friendly option.
- → Can any protein be added to this dish?
Cooked white beans or grilled chicken can be incorporated to increase protein content, adapting it to your preference.