Description
1 cup orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
1 cup spinach, roughly chopped
½ cup heavy cream
1/3 cup Parmesan cheese, grated
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
¼ cup fresh basil, chopped (for garnish)
Directions:
Cook the orzo according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
Add the sun-dried tomatoes and spinach to the skillet, and cook for another 2-3 minutes until the spinach wilts.
Pour in the heavy cream and bring the mixture to a simmer. Stir in the Parmesan cheese, dried basil, salt, and black pepper.
Add the cooked orzo to the skillet, stirring to coat the pasta in the creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your
desired consistency.
Garnish with fresh basil and serve warm.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect Creamy Orzo every time.
- Prep Ingredients: Before heating your skillet, ensure all ingredients are prepped. Mince the garlic, chop the sun-dried tomatoes and spinach, and grate the Parmesan cheese. This “mise en place” is crucial for a smooth cooking process.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions (typically 8-10 minutes) until al dente. Before draining, carefully reserve at least 1/2 cup of the starchy pasta water. This water is key for adjusting sauce consistency later.
- Build the Sauce Base: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 60 seconds until fragrant but not browned. Add the sun-dried tomatoes to warm them through and release their oils.
- Wilt and Combine: Add the chopped spinach to the skillet. Stir constantly for 2-3 minutes until the spinach is fully wilted. This step happens quickly.
- Create the Cream Sauce: Reduce the heat to medium-low. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan, dried basil, salt, and pepper. Stir continuously until the cheese is fully melted and the sauce is smooth.
- Bring It All Together: Add the drained orzo to the skillet with the creamy sauce. Toss thoroughly until every piece of pasta is coated. If the sauce seems too thick or clings to the skillet, add the reserved pasta water one tablespoon at a time until the desired, silky consistency is reached.
- Final Touch: Remove the skillet from the heat. Stir in half of the fresh basil. Transfer to serving bowls and garnish with the remaining fresh basil.
Serving Suggestions
This versatile orzo dish pairs beautifully with several sides. For a complete meal, serve alongside a simple grilled chicken breast, pan-seared salmon, or lemon-herb shrimp. For a vegetarian feast, pair it with roasted vegetables like asparagus or zucchini. A crisp green salad with a light vinaigrette provides a refreshing contrast to the rich, creamy pasta.
How-to Summary
Cook orzo, reserving pasta water. Sauté garlic, sun-dried tomatoes, and spinach. Simmer with cream, Parmesan, and seasonings. Combine with orzo, thinning sauce with pasta water as needed. Garnish with fresh basil and serve.
Frequently Asked Questions
Can I use a different pasta? Yes, small pastas like ditalini, small shells, or even fregola sarda work well. Adjust cooking times accordingly.
How can I make this dish lighter? Substitute the heavy cream with half-and-half or full-fat coconut milk for a dairy-free option. Note the sauce will be less rich.
Can I add protein? Absolutely. Cooked, shredded chicken, Italian sausage, or white beans can be stirred in with the orzo in step 6.
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 with a splash of milk or water to loosen the sauce.
My sauce broke or became grainy. What happened? This usually occurs if the heat is too high when adding the cheese, causing it to separate. Always simmer cream gently and add cheese off direct heat, stirring constantly.
Common Mistakes to Avoid
- Skipping the Pasta Water: Not reserving the starchy cooking water is the top mistake. It’s essential for creating a silky, emulsified sauce that clings to the pasta.
- Browning the Garlic: Sauté garlic only until fragrant. Browning makes it bitter and can overpower the delicate cream sauce.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. Always grate fresh Parmesan from a block.
- Overcooking the Orzo: Cook the orzo just to al dente. It will continue to absorb sauce and soften slightly when combined in the skillet.
Conclusion
This Creamy Sun-Dried Tomato and Spinach Orzo is a testament to how simple ingredients can create an extraordinary meal in under 30 minutes. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a restaurant-quality dish with a luxuriously creamy sauce and vibrant flavors. It’s a flexible recipe perfect for a quick family dinner or for impressing guests with minimal effort. Enjoy the rich, comforting results of your culinary creation.
