Creamy Tuscan Orzo Parmesan (Printable Version)
Tender orzo in a rich Parmesan cream sauce with sun-dried tomatoes and spinach
# 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
→ Garnish
13 - Fresh basil leaves
14 - Extra grated Parmesan cheese
# Preparation Steps:
01 - Melt butter in a large skillet over medium heat. Add diced onion and cook 2-3 minutes until translucent.
02 - Stir in minced garlic and cook 1 minute until fragrant, being careful not to burn.
03 - Add orzo pasta to the skillet, stirring constantly for 1 minute to lightly toast the grains.
04 - Pour in vegetable broth and add chopped sun-dried tomatoes. Bring mixture to a gentle simmer.
05 - Simmer uncovered for 8-10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
06 - Pour in heavy cream, dried thyme, and chili flakes. Stir well and simmer 2-3 minutes until sauce thickens slightly.
07 - Fold in baby spinach and Parmesan cheese. Cook 1-2 minutes until spinach wilts and cheese melts completely. Season with salt and pepper to taste.
08 - Remove from heat immediately. Transfer to serving bowls and garnish with fresh basil leaves and additional Parmesan cheese if desired.
# Expert Tips:
01 -
- The orzo cooks right in the sauce, absorbing all those Tuscan flavors until every tiny grain is coated in creamy goodness
- Ready in 30 minutes but tastes like something that simmered all afternoon
- That moment when spinach wilts into the hot sauce and Parmesan melts across everything still makes me do a little happy dance
02 -
- The orzo continues absorbing liquid even after you remove it from heat, so do not let it get too dry while cooking
- Stirring frequently during the initial broth phase prevents the orzo from clumping together or sticking to the bottom
- Sun dried tomatoes packed in oil need a good drain and chop, while dry packed ones should be rehydrated first
03 -
- Grate your own Parmesan from a block instead of buying pre grated for the smoothest melt
- Reserve a splash of pasta water if the sauce gets too thick during cooking