# What You Need:
→ 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, to taste
13 - Black pepper, to taste
# How-To:
01 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic and sliced sun-dried tomatoes into the skillet and cook for 1 minute until fragrant.
03 - Add orzo pasta to the skillet and toast for 2 minutes, stirring frequently to prevent sticking.
04 - Pour in vegetable broth and bring to a gentle simmer. Cook, stirring occasionally, for 8 to 10 minutes until the orzo is al dente and most liquid is absorbed.
05 - Reduce heat to low, then stir in heavy cream, grated Parmesan, dried Italian herbs, and crushed red pepper flakes if desired. Cook for 2 to 3 minutes until the sauce thickens and becomes creamy.
06 - Fold in baby spinach and stir until wilted. Season with salt and black pepper according to taste.
07 - Dish out the orzo bowl hot, optionally garnished with extra Parmesan and a drizzle of olive oil.
