creamy tuscan orzo bowl (Print)

Tender orzo, garlic-Parmesan cream, sun-dried tomatoes, and spinach meld in a rich and satisfying Italian-style bowl.

# 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
12 - Salt and black pepper, to taste

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté 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.
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. Stir in heavy cream, Parmesan, Italian herbs, and crushed red pepper flakes. Mix thoroughly and cook for 2 to 3 minutes until the sauce becomes creamy.
06 - Add baby spinach, stirring until wilted. Season with salt and black pepper to taste.
07 - Serve hot, garnished with additional Parmesan and a drizzle of olive oil if desired.

# Chef Secrets:

01 -
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes
02 -
  • 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.
03 -
  • Ensure your orzo is al dente for the best texture.
  • Adjust the amount of red pepper flakes to your spice preference.
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