Description
Creamy Spinach & Sun-Dried Tomato Orzo
Ingredients
1 cup orzo pasta
2 tbsp olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
1/3 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/3 cup grated Parmesan cheese (plus extra for garnish)
1 cup vegetable broth
1 tsp Italian seasoning
Salt & pepper to taste
Fresh basil leaves (for garnish)
Directions
Cook the Orzo: Boil the orzo in salted water until al dente. Drain and set aside.
Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
Add Veggies: Stir in spinach and sun-dried tomatoes. Cook until the spinach wilts.
Make It Creamy: Pour in the heavy cream and vegetable broth. Add Italian seasoning, salt, and pepper. Bring to a gentle simmer.
Combine: Stir in the cooked orzo and Parmesan cheese. Mix well until creamy.
Garnish & Serve: Top with extra Parmesan, fresh basil, and a sprinkle of chili flakes for some heat.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~320 kcal per serving
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Step-by-Step Guide
1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain and set aside. Reserve a 1/4 cup of pasta water in case you need to thin the sauce later.
2. Sauté Aromatics: While the orzo cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to let it burn.
3. Wilt the Greens: Add the chopped spinach to the skillet. Stir constantly for 1-2 minutes until the spinach is fully wilted and reduced in volume.
4. Build the Sauce: Add the chopped sun-dried tomatoes, heavy cream, vegetable broth, and Italian seasoning to the skillet. Season with salt and pepper. Stir to combine and bring the mixture to a gentle simmer. Let it simmer for 3-4 minutes to allow the flavors to meld and the sauce to slightly thicken.
5. Final Combine: Reduce the heat to low. Stir in the cooked orzo and grated Parmesan cheese. Mix thoroughly until the orzo is evenly coated in the creamy sauce and the cheese is fully melted. If the sauce is too thick, add a splash of the reserved pasta water.
6. Serve Immediately: Dish the orzo into bowls and garnish with extra Parmesan, fresh basil leaves, and optional chili flakes.
Serving Suggestions
This creamy orzo is a versatile dish. For a light meal, serve it with a simple arugula salad dressed with lemon vinaigrette. To make it more substantial, pair it with grilled chicken, shrimp, or a white bean salad. It also makes an excellent elegant side dish for roasted salmon or herb-marinated pork chops. For presentation, serve in a shallow bowl and finish with a drizzle of high-quality olive oil.
How-to Summary
Boil orzo until al dente. Sauté garlic in olive oil, then wilt spinach. Add sun-dried tomatoes, cream, broth, and seasoning to create the sauce. Simmer briefly, then stir in the cooked orzo and Parmesan until creamy. Garnish and serve hot.
Frequently Asked Questions
Can I use milk instead of heavy cream? For a truly creamy texture, heavy cream is best. Half-and-half can work in a pinch, but milk may curdle and will not thicken the sauce adequately.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or milk to loosen the sauce, as the orzo will absorb liquid.
Can I make this dish ahead of time? It’s best served fresh. If preparing ahead, cook the orzo and make the sauce separately, then combine and reheat just before serving to prevent the orzo from becoming mushy.
What can I use instead of sun-dried tomatoes? Roasted red peppers or a tablespoon of tomato paste would provide a similar sweet, concentrated flavor. For a different twist, try adding artichoke hearts.
Is this recipe freezer-friendly? We do not recommend freezing, as the creamy sauce may separate and the orzo pasta will become very soft and mushy upon thawing and reheating.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook only to al dente, as it will continue to soften in the hot sauce.
- Burning the Garlic: Sauté garlic just until fragrant; burned garlic will make the entire dish taste bitter.
- Using Pre-Grated Parmesan: Freshly grated Parmesan melts more smoothly and has far superior flavor compared to the pre-grated kind, which contains anti-caking agents.
- Letting the Sauce Boil Vigorously: After adding the cream, maintain a gentle simmer. A rolling boil can cause the sauce to curdle or separate.
- Skipping the Pasta Water: Always reserve some starchy pasta water. It’s the perfect tool to adjust sauce consistency at the end.
Conclusion
This Creamy Spinach & Sun-Dried Tomato Orzo is the ultimate quick and satisfying vegetarian meal. In under 30 minutes, you can create a restaurant-worthy dish that balances rich creaminess with the bright, tangy flavors of spinach and sun-dried tomatoes. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly creamy texture every time. It’s a foolproof recipe that is sure to become a regular in your comfort food rotation.