Description
1 cup orzo pasta
1 tbsp olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
2 cups vegetable or chicken broth
½ cup heavy cream (or coconut milk for dairy-free)
1 tsp dried oregano
½ tsp red pepper flakes (optional)
2 cups fresh spinach, chopped
½ cup grated Parmesan cheese (or vegan alternative)
Salt and black pepper to taste
Fresh basil for garnish
Directions:
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Stir in the sun-dried tomatoes and cook for another minute.
Add the orzo pasta and toast it slightly for 1-2 minutes, stirring frequently.
Pour in the vegetable or chicken broth, heavy cream, oregano, red pepper flakes, salt, and black pepper. Stir well.
Bring to a gentle simmer, cover, and cook for about 10 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
Stir in the chopped spinach and Parmesan cheese, letting the spinach wilt and the cheese melt.
Remove from heat, garnish with fresh basil, and serve warm.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 340 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect one-pan orzo every time.
- Sauté Aromatics: In a large skillet or deep sauté pan, heat the olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
- Add Tomatoes & Orzo: Stir in the chopped sun-dried tomatoes and cook for 1 minute. Add the dry orzo pasta and toast, stirring constantly, for 1-2 minutes. This enhances its nutty flavor.
- Combine Liquids & Simmer: Pour in the broth and cream (or coconut milk). Add oregano, red pepper flakes, salt, and pepper. Stir thoroughly to combine. Bring to a gentle simmer, then cover the pan with a lid.
- Cook Covered: Cook for 8-10 minutes, stirring occasionally to prevent sticking, until the orzo is al dente and most of the liquid is absorbed.
- Finish with Greens & Cheese: Uncover and stir in the chopped spinach and grated Parmesan. Cook for 1-2 more minutes, stirring, until the spinach wilts and the cheese melts into a creamy sauce. Remove from heat.
- Rest and Serve: Let the dish sit for 2-3 minutes off the heat; it will thicken slightly. Garnish with fresh basil before serving.
Serving Suggestions
This creamy orzo is a versatile dish. For a light meal, serve it with a crisp green salad and crusty bread. To make it heartier, pair it with grilled chicken, shrimp, or pan-seared salmon. For a vegetarian feast, it complements roasted vegetables like asparagus or zucchini beautifully. A sprinkle of extra Parmesan and a drizzle of high-quality olive oil just before serving adds a restaurant-quality finish.
How-to Summary
Sauté garlic and sun-dried tomatoes. Toast the orzo briefly. Add broth, cream, and seasonings, then simmer covered until the pasta is tender. Finish by stirring in spinach and Parmesan cheese until creamy. Garnish and serve.
Frequently Asked Questions
Can I use a different pasta? Orzo is key as it cooks quickly and absorbs the sauce perfectly. Small pastas like ditalini or acini di pepe can work, but cooking times will vary.
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 broth or milk to restore the creamy consistency, as the orzo will continue to absorb liquid.
Is there a dairy-free alternative to heavy cream? Yes, full-fat canned coconut milk is an excellent substitute and adds a subtle, pleasant flavor. Unsweetened oat or cashew cream also work well.
Can I make this dish ahead of time? It’s best served fresh. If made ahead, the orzo will absorb most of the sauce. Reheat as instructed above, adding extra liquid to loosen it.
What if my orzo is still hard after simmering? Simply add ¼ cup more broth or water, cover, and cook for another 2-3 minutes. Ensure your simmer is gentle to prevent the cream from breaking.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté it only until fragrant, about 30 seconds.
- Skipping the Orzo Toast: Toasting the dry orzo is crucial for depth of flavor and helps prevent a gummy texture.
- Using Too High Heat: A rapid boil can cause the cream to separate and the orzo to cook unevenly. Maintain a gentle simmer.
- Not Stirring Occasionally: Orzo can stick to the bottom of the pan. Stir every few minutes during the covered cooking time.
- Adding Cheese on High Heat: Always remove the pan from the heat or turn it to low before adding Parmesan to ensure a smooth, creamy melt.
Conclusion
This creamy sun-dried tomato and spinach orzo is a testament to how simple ingredients can create a spectacular meal in under 30 minutes. Its rich, comforting sauce, vibrant colors, and flexible nature make it a reliable recipe for both busy weeknights and impressing guests. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a perfectly creamy, restaurant-worthy pasta dish every time. Give it a try and enjoy the delicious results!
