Save A rich and comforting bowl of orzo pasta simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes, spinach, and a hint of Italian herbs. Perfect for a satisfying vegetarian meal that brings a touch of Italy to your table.
The first time I made this Tuscan orzo bowl, I was craving something creamy and comforting but quick enough for a busy evening. It instantly became a go-to favorite in our house for its vibrant color and bold taste.
Ingredients
- Pasta: 1 ½ cups (300 g) orzo pasta, 4 cups (960 ml) vegetable broth
- Vegetables: 2 tablespoons olive oil, 1 small yellow onion (finely chopped), 3 garlic cloves (minced), 1 cup (50 g) sun-dried tomatoes (drained and sliced), 4 cups (120 g) baby spinach
- Dairy: ¾ cup (180 ml) heavy cream, ½ cup (50 g) grated Parmesan cheese
- Herbs & Seasoning: 1 teaspoon dried Italian herbs, ½ teaspoon crushed red pepper flakes (optional), Salt and black pepper (to taste)
Instructions
- Sauté Aromatics:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.
- Add Garlic and Tomatoes:
- Stir in garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
- Toast Orzo:
- Add orzo to the skillet. Toast for 2 minutes, stirring frequently.
- Simmer Pasta:
- Pour in vegetable broth. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
- Make Creamy Sauce:
- Reduce heat to low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes (if using). Mix well and cook for 2 to 3 minutes until creamy.
- Add Spinach and Finish:
- Add baby spinach and stir until wilted. Season with salt and black pepper to taste.
- Serve:
- Serve hot, garnished with extra Parmesan and a drizzle of olive oil if desired.
Save My family loves when this comes to the table because everyone can add their own toppings, and the bowls always disappear quickly. It's a comforting dish that’s also fun to make together.
Required Tools
Large skillet, wooden spoon or spatula, measuring cups and spoons, knife and cutting board
Notes
For extra protein, add cooked white beans or grilled chicken (if not vegetarian). Use half-and-half instead of heavy cream for a lighter version. Pair with a crisp white wine like Pinot Grigio.
Nutritional Information
Calories: 430, Total Fat: 18 g, Carbohydrates: 54 g, Protein: 13 g (per serving)
Save This creamy Tuscan orzo is sure to become a weeknight favorite with its simplicity and rich flavors. Enjoy every comforting bite!
Recipe FAQ
- → Can I use another pasta shape instead of orzo?
While orzo gives a unique texture, small pasta shapes like ditalini or small shells can be used. Adjust cooking time as needed.
- → How do I make this dish lighter?
Substitute half-and-half for heavy cream or reduce the amount of cheese. For a lighter texture, use less oil as well.
- → Is this bowl suitable for vegans?
Replace heavy cream and Parmesan cheese with dairy-free alternatives. Ensure vegetable broth is vegan-friendly.
- → What can I add for extra protein?
White beans or grilled chicken work well. Add them after the orzo has cooked and just before serving.
- → How can I store leftovers?
Cool thoroughly and store in an airtight container in the refrigerator for up to three days. Reheat gently on the stove.
- → Which wine pairs best with this bowl?
A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, complements the dish's creamy and tangy flavors.