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 remember the first time I made this creamy Tuscan orzo bowl on a chilly evening, and it quickly became a favorite for its coziness and taste. The smell of garlic and Parmesan simmering together filled my kitchen, and the joyful color from the sun-dried tomatoes and spinach made it extra special.
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 vegetables:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.
- Add garlic and tomatoes:
- Stir in garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
- Toast orzo:
- Add orzo to the skillet and toast for 2 minutes, stirring frequently.
- Simmer pasta:
- Pour in vegetable broth and bring to a gentle simmer. Cook, stirring occasionally, for 8 to 10 minutes, or until orzo is al dente and most of the liquid is absorbed.
- Add cream and cheese:
- Reduce heat to low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes if using. Mix well and cook for 2 to 3 minutes until the sauce is creamy.
- Add spinach:
- 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 family loves gathering around the table for this orzo bowl, and everyone requests seconds. It fills the house with warmth and brings us together on busy nights.
Required Tools
Large skillet, wooden spoon or spatula, measuring cups and spoons, knife and cutting board.
Notes
For extra protein, add cooked white beans or grilled chicken (if not vegetarian). Use half-and-half instead of heavy cream for a lighter version. Pair with a crisp white wine like Pinot Grigio.
Nutritional Information (per serving)
Calories: 430, Total Fat: 18 g, Carbohydrates: 54 g, Protein: 13 g.
Save Serve hot and enjoy immediately for the creaminess at its peak. This dish is comfort in a bowl and perfect to impress vegetarian guests.
Recipe FAQ
- → What is the best way to cook orzo for this dish?
Toast the orzo briefly in olive oil before simmering it in vegetable broth to enhance its nutty flavor and ensure it cooks evenly.
- → Can I substitute the heavy cream in this dish?
Yes, half-and-half can be used for a lighter, yet still creamy texture without greatly changing the flavor.
- → How do the sun-dried tomatoes contribute to the dish?
They add a sweet, tangy depth that balances the richness of the creamy sauce and complements the spinach perfectly.
- → Is this dish suitable for vegetarians?
Yes, the combination of orzo, vegetables, and dairy makes it a satisfying vegetarian option.
- → What herbs are used to flavor this bowl?
Dried Italian herbs are added to lend classic aromatic notes that enhance the creamy and savory elements.