Creamy Tuscan Orzo (Printable)
Tender orzo simmered with vegetables in a luxurious Parmesan cream sauce, finished with sun-dried tomatoes and spinach.
# What You 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
# How-To:
01 - Melt butter in a large skillet over medium heat. Add diced onion and sauté 2-3 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
02 - Stir in orzo pasta and toast for 1 minute to enhance nutty flavor.
03 - Add chopped sun-dried tomatoes and pour in vegetable broth. Bring to a simmer, stirring occasionally. Cook 8-10 minutes until orzo is al dente and most liquid is absorbed.
04 - Pour in heavy cream, dried thyme, and chili flakes. Mix well and simmer 2-3 minutes until sauce thickens and coats the orzo.
05 - Fold in baby spinach and Parmesan cheese. Stir continuously until spinach wilts and cheese melts completely. Season with salt and black pepper to taste.
06 - Remove from heat immediately. Serve hot, garnished with fresh basil leaves and additional grated Parmesan if desired.
# Expert Tips:
01 -
- The orzo cooks right in the sauce, absorbing all those incredible Tuscan flavors instead of boiling separately
- Ready in 30 minutes but tastes like it simmered all day, perfect for weeknight dinners that feel special
02 -
- The pasta continues absorbing liquid even after you remove it from heat, so err on the side of slightly looser consistency
- Grating your own Parmesan makes a massive difference in how smoothly the cheese incorporates into the sauce
03 -
- Reserve a small handful of Parmesan to sprinkle on top just before serving for the best texture presentation
- If you want to add protein, cooked Italian sausage or shredded chicken work perfectly without changing the cooking method