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creamy tuscan orzo

creamy tuscan orzo

This creamy Tuscan orzo brings together all the flavors of Tuscany in one pot. Think sun-dried tomatoes, fresh spinach, garlic, and tender pasta swimming in a velvety parmesan cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1½ cups orzo pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 3 cups chicken or vegetable broth
  • 1 cup heavy cream
  • ¾ cup parmesan cheese, grated
  • ½ cup sun-dried tomatoes, chopped
  • 3 cups fresh spinach
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Black pepper to taste
  • ¼ teaspoon red pepper flakes (optional)

Method
 

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  2. Add the orzo pasta to the pan and toast it for 2-3 minutes, stirring frequently.
  3. Pour in the broth and stir in the Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for about 10-12 minutes, stirring occasionally.
  4. Reduce the heat to low and stir in the heavy cream and chopped sun-dried tomatoes. Let simmer for 2-3 minutes.
  5. Add the grated parmesan cheese and stir until melted and incorporated.
  6. Fold in the fresh spinach and stir until wilted.
  7. Remove from heat and let rest for 2-3 minutes before serving.

Notes

Use high-quality parmesan cheese for the best texture. You can substitute heavy cream with coconut milk for a dairy-free version. Leftovers can be stored in an airtight container for up to 4 days.