Creamy orzo with garlic, Parmesan, sun-dried tomatoes and spinach, ready in 30 minutes for a hearty vegetarian meal.
# Components:
→ Pasta
01 - 1 1/2 cups orzo pasta
02 - 4 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 cup sun-dried tomatoes, drained and sliced
07 - 4 cups baby spinach
→ Dairy
08 - 3/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
→ Herbs & Seasonings
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste
# Preparation Steps:
01 - Warm olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic and sliced sun-dried tomatoes, cooking for 1 minute until fragrant.
03 - Add orzo pasta and toast, stirring frequently, for 2 minutes.
04 - Pour vegetable broth into the skillet and bring to a gentle simmer. Cook, stirring occasionally, for 8 to 10 minutes or until orzo is al dente and most liquid is absorbed.
05 - Lower heat to a minimum. Stir in heavy cream, grated Parmesan, dried Italian herbs, and red pepper flakes if using. Continue mixing gently and cook for 2 to 3 minutes until sauce is velvety.
06 - Fold in baby spinach and cook until just wilted. Adjust seasoning with salt and black pepper.
07 - Distribute into bowls. Garnish with additional Parmesan and a drizzle of olive oil if desired.
