# 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 chopped onion and cook for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and sun-dried tomatoes; cook for 1 minute until fragrant.
03 - Add orzo to the skillet and toast for 2 minutes, stirring frequently to prevent sticking.
04 - Pour vegetable broth into the skillet and bring to a gentle simmer. Cook, stirring occasionally, for 8 to 10 minutes until orzo is al dente and most liquid is absorbed.
05 - Reduce heat to low. Stir in heavy cream, Parmesan cheese, Italian herbs, and red pepper flakes if using. Cook for 2 to 3 minutes until sauce is creamy and well combined.
06 - Fold in baby spinach and stir until wilted. Season with salt and black pepper to taste.
07 - Transfer to bowls and serve hot. Optionally garnish with extra Parmesan and a drizzle of olive oil.
