Creamy Tuscan Orzo (Printable)
Rich orzo pasta with sun-dried tomatoes, spinach, and creamy Parmesan sauce in Tuscan style.
# What You'll Need:
→ Pasta
01 - 1 cup orzo pasta
→ Dairy
02 - 2 tablespoons unsalted butter
03 - 3/4 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese
→ Vegetables
05 - 1 cup baby spinach
06 - 1/2 cup sun-dried tomatoes, drained and chopped
07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced
→ Broth
09 - 2 cups low-sodium vegetable broth
→ Seasoning
10 - 1/4 teaspoon dried thyme
11 - 1/4 teaspoon chili flakes
12 - Salt and black pepper to taste
# Directions:
01 - Melt butter in a large skillet over medium heat. Add diced onion and sauté 2-3 minutes until translucent.
02 - Stir in minced garlic and cook 1 minute until fragrant, being careful not to brown.
03 - Add orzo pasta to the skillet, stirring constantly for 1 minute to lightly toast the grains.
04 - Add chopped sun-dried tomatoes and vegetable broth. Bring to a gentle simmer.
05 - Cook orzo for 8-10 minutes, stirring occasionally, until al dente and most liquid is absorbed.
06 - Pour in heavy cream, dried thyme, and chili flakes. Simmer 2-3 minutes until sauce thickens slightly.
07 - Fold in baby spinach and Parmesan cheese. Stir until spinach wilts and cheese melts completely. Season with salt and pepper to taste.
08 - Remove from heat immediately. Serve hot, garnished with fresh basil leaves and additional Parmesan if desired.
# Expert Tips:
01 -
- The orzo cooks directly in the skillet, absorbing all those Tuscan flavors instead of plain water
- Ready in 30 minutes but tastes like it simmered all afternoon
02 -
- The sauce continues thickening off heat, so remove it while it still looks slightly thinner than you want
- Sun dried tomatoes packed in oil need draining, but oil packed ones have more flavor than dry varieties
03 -
- Reserve a splash of pasta water before adding cream if the liquid absorbs too quickly
- Grate your Parmesan from a wedge instead of buying pre grated for the best melt