Description
Creamy Spinach and Sun-Dried Tomato Orzo
Ingredients
1 cup orzo pasta
2 tbsp olive oil
2 garlic cloves, minced
2 cups fresh spinach
1/3 cup sun-dried tomatoes, chopped
2 cups vegetable or chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 tsp Italian seasoning
Salt & pepper to taste
Fresh basil (for garnish)
Directions
Cook the Orzo: Heat olive oil in a large skillet over medium heat. Add orzo and sauté for 2 minutes until lightly toasted.
Add Broth: Pour in the broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Sauté the Garlic & Spinach: Stir in the garlic and spinach, cooking until the spinach is wilted.
Make It Creamy: Lower the heat and mix in the heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, salt, and pepper. Stir until the sauce thickens and coats the orzo.
Serve: Garnish with fresh basil and a sprinkle of chili flakes if desired. Serve warm and enjoy!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof, creamy orzo dish. First, gather all ingredients. Use a large skillet with a lid. Heat the olive oil over medium heat. Add the orzo and toast, stirring constantly, for a full 2 minutes until it becomes fragrant and golden. This step is crucial for nutty flavor. Next, carefully pour in the broth—it will sizzle. Bring to a lively simmer, then reduce heat to maintain it. Cover the skillet and cook for 8 minutes. Uncover, stir, and continue cooking uncovered for 2-4 more minutes until the orzo is al dente and liquid is mostly absorbed. Now, push the orzo to one side. Add the minced garlic to the cleared space and sauté for 30 seconds until fragrant, then mix it into the orzo. Add the fresh spinach in batches, stirring until each batch wilts. Reduce heat to low. Add the heavy cream, Parmesan, chopped sun-dried tomatoes, Italian seasoning, salt, and pepper. Stir continuously for 2-3 minutes until the sauce emulsifies and beautifully coats every piece of orzo. Remove from heat.
Serving Suggestions
This versatile orzo can be served as a main or side dish. For a complete vegetarian meal, top with crispy chickpeas or white beans. As a side, it pairs wonderfully with grilled chicken, salmon, or shrimp. For presentation, serve in a shallow bowl, garnish with fresh basil, extra Parmesan, a drizzle of high-quality olive oil, and a pinch of red pepper flakes. A squeeze of fresh lemon juice just before serving can add a bright, balancing acidity.
How-to Summary
Toast orzo in oil, simmer in broth until tender. Sauté garlic and wilt spinach into the cooked orzo. Lower heat, stir in cream, cheese, tomatoes, and seasoning until creamy. Garnish and serve.
Frequently Asked Questions
Can I use milk instead of heavy cream? For a lighter sauce, half-and-half will work, but milk may curdle or not thicken properly. For a dairy-free version, full-fat coconut cream is a good substitute.
My orzo is still hard after 10 minutes. What happened? You may need more liquid or a lower simmer. Ensure your skillet is covered for the first part of cooking. Add a splash of extra broth or water and continue cooking until tender.
Can I make this ahead of time? Orzo absorbs liquid as it sits. For best results, serve immediately. If preparing ahead, undercook slightly and reserve some cream to add when reheating with a splash of broth.
What can I use instead of sun-dried tomatoes? Roasted red peppers or a tablespoon of tomato paste added with the garlic are excellent alternatives for a different sweet-tangy flavor.
Is this recipe freezer-friendly? Cream-based pasta dishes do not freeze well, as the sauce can separate upon thawing. We recommend enjoying it fresh.
Common Mistakes to Avoid
- Skipping the toasting step: This adds depth of flavor; don’t rush it.
- Using high heat for the cream sauce: This can cause the cream to break or the cheese to clump. Always lower the heat before adding.
- Overcooking the garlic: Sauté it briefly after the orzo is cooked to prevent a bitter taste.
- Not seasoning in layers: Season the broth lightly, then adjust again at the end with the cream and cheese for a perfectly balanced dish.
Conclusion
This Creamy Spinach and Sun-Dried Tomato Orzo is a testament to how simple ingredients can create an extraordinary meal in under 20 minutes. The combination of toasted pasta, rich cream, savory Parmesan, and the tangy punch of sun-dried tomatoes results in a comforting, restaurant-quality dish perfect for any night of the week. Master the simple techniques, avoid the common pitfalls, and you’ll have a reliable, delicious recipe to return to again and again.