Pin 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 first made this dish when I wanted a hearty vegetarian dinner that still felt indulgent. The orzo absorbs the creamy sauce beautifully and even skeptics are won over by the brightness of the sun-dried tomatoes.
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 sauté for 3 to 4 minutes until translucent.
- Build the flavor:
- Stir in garlic and sun-dried tomatoes cook for 1 minute until fragrant.
- Toast the orzo:
- Add orzo to the skillet and toast for 2 minutes stirring frequently.
- Simmer and cook:
- 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.
- Finish the sauce:
- 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.
Pin Everyone in my family loves when I make this for Sunday supper and we always share stories around the table as we help ourselves to second servings.
Required Tools
Large skillet wooden spoon or spatula measuring cups and spoons knife and cutting board
Allergen Information
Contains milk (Parmesan cheese heavy cream) and wheat (orzo pasta). Always check sun-dried tomato packaging for possible sulfites or cross-contamination.
Nutritional Information
Calories: 430 Total Fat: 18 g Carbohydrates: 54 g Protein: 13 g per serving
Pin This creamy Tuscan orzo is just as delicious the next day and makes for a perfect leftover lunch. Pair it with a crisp salad for a full meal.
Recipe Questions
- → What is the best way to cook orzo to avoid overcooking?
Toast the orzo briefly before adding broth and simmer gently until al dente, stirring occasionally to prevent sticking.
- → Can I substitute heavy cream in this dish?
Yes, half-and-half or a plant-based cream alternative can be used for a lighter or dairy-free version.
- → How do sun-dried tomatoes enhance the flavor?
They add a tangy, slightly sweet depth that complements the creamy sauce and fresh spinach.
- → Is it necessary to use Parmesan cheese here?
Parmesan adds a savory, nutty richness, but nutritional yeast or aged vegan cheese can be used as alternatives.
- → Can this dish be prepared ahead of time?
It’s best enjoyed fresh, but leftovers can be refrigerated and gently reheated with a splash of broth or cream.
- → What herbs bring out the Tuscan flavor?
Dried Italian herbs, typically including oregano, basil, and thyme, add authentic aroma and taste.