Creamy Tuscan Orzo (Print version)
Tender orzo in a velvety Parmesan cream sauce with sun-dried tomatoes and baby spinach.
# Ingredient List:
→ Pasta & Grain Base
01 - 1 cup orzo pasta
→ Dairy & Cream Elements
02 - 2 tablespoons unsalted butter
03 - 3/4 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese
→ Vegetables & Aromatics
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
→ Liquid & Seasonings
09 - 2 cups low-sodium vegetable broth
10 - 1/4 teaspoon dried thyme
11 - 1/4 teaspoon red pepper flakes
12 - Salt and black pepper to taste
→ Optional Garnish
13 - Fresh basil leaves
14 - Extra grated Parmesan cheese
# How To Make It:
01 - Melt butter in a large skillet over medium heat. Add diced onion and sauté 2-3 minutes until translucent and softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown or burn.
03 - Add orzo pasta to the skillet, stirring constantly for 1 minute to lightly toast the grains and enhance nutty flavor.
04 - Add chopped sun-dried tomatoes and pour in vegetable broth. Bring mixture to a gentle simmer, stirring to combine.
05 - Maintain simmer and cook orzo for 8-10 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Pour in heavy cream, dried thyme, and red pepper flakes. Mix thoroughly and simmer 2-3 minutes until sauce begins to thicken.
07 - Fold in baby spinach and Parmesan cheese, stirring continuously until spinach wilts and cheese melts completely. Season with salt and black pepper to taste.
08 - Remove from heat immediately. Serve hot, garnished with fresh basil leaves and additional grated Parmesan if desired.
# Expert Advice:
01 -
- The orzo cooks directly in the sauce, absorbing all those incredible Tuscan flavors so every bite tastes like it has been simmering for hours
- Its ready in 30 minutes but tastes like something that required way more effort and time than it actually did
02 -
- The sauce continues to thicken as it sits so if you are reheating leftovers, add a splash of broth or cream to loosen it back up
- Orzo goes from perfectly cooked to mushy very quickly so start checking for doneness at the 8 minute mark
03 -
- Reserve a splash of pasta cooking water before the liquid fully absorbs. It is liquid gold if your sauce becomes too thick
- Grate your Parmesan fresh from a wedge. The pre grated stuff contains cellulose that prevents it from melting into that silky smooth consistency