Description
A quick and creamy orzo dish bursting with tomato and spinach flavors that’s perfect for weeknight dinners.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Olive oil (about 1 tablespoon)
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat and add the olive oil. Add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant but not browned.
- Add the dry orzo to the skillet and stir for about a minute so the pasta gets lightly coated in oil and garlic. Pour in the vegetable broth and give it a stir to combine.
- Bring the skillet to a gentle simmer, then cover. Cook for about 10–12 minutes, stirring occasionally, until the orzo is tender and most of the broth is absorbed.
- Reduce heat to low. Stir in the heavy cream and chopped sun-dried tomatoes and cook for 2–3 minutes to warm through. Add the fresh spinach and Parmesan cheese, stirring until the spinach wilts and the cheese melts into a creamy sauce. Season with salt and pepper to taste and serve warm.
Notes
Use low heat after adding cream to prevent separation. The dish can be adjusted for dietary needs like gluten-free or dairy-free.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 14g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 100mg