Description
1 cup orzo pasta
2 tbsp olive oil
2 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
2 cups fresh spinach, chopped
½ cup heavy cream
¼ cup grated Parmesan cheese
¼ tsp salt
¼ tsp black pepper
1 tbsp fresh basil, chopped (for garnish)
Directions:
Cook the orzo pasta according to the package instructions, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Stir in the chopped sun-dried tomatoes and spinach, cooking for 2-3 minutes until the spinach wilts.
Add the heavy cream, Parmesan cheese, salt, and black pepper to the skillet. Stir until the sauce is smooth and creamy.
Add the cooked orzo to the skillet, tossing until the pasta is evenly coated with the creamy sauce.
Garnish with fresh basil and serve immediately. Enjoy!
Prep Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Creamy Orzo every time.
- 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. Drain and set aside. Reserve 1/4 cup of pasta water in case you need to thin the sauce later.
- Sauté the Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to burn it.
- Wilt the Vegetables: Add the chopped sun-dried tomatoes and spinach to the skillet. Cook, stirring frequently, for 2-3 minutes until the spinach has fully wilted and the tomatoes are softened.
- Create the Cream Sauce: Reduce the heat to medium-low. Pour in the heavy cream and add the grated Parmesan, salt, and pepper. Stir continuously for 2-3 minutes until the cheese is fully melted and the sauce is smooth and slightly thickened.
- Combine and Finish: Add the drained orzo to the skillet with the creamy vegetable mixture. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, add a splash of the reserved pasta water. Taste and adjust seasoning.
- Garnish and Serve: Remove from heat. Garnish with freshly chopped basil and an extra sprinkle of Parmesan. Serve immediately while hot and creamy.
Serving Suggestions
This versatile dish pairs beautifully with various proteins and sides. For a complete meal, serve alongside grilled chicken, shrimp, or pan-seared salmon. For a vegetarian option, top with cannellini beans or crispy chickpeas. A simple side salad with a lemon vinaigrette or roasted vegetables like asparagus or broccoli complements the rich, creamy pasta perfectly.
How-to Summary
In summary, this 20-minute meal involves cooking orzo, sautéing garlic, sun-dried tomatoes, and spinach, then creating a simple cream and Parmesan sauce in the same skillet. Combine the pasta and sauce, garnish with basil, and serve hot for a quick, restaurant-quality dinner.
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 version, use a plain, unsweetened plant-based cream.
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 is too thin. How can I thicken it? Let it simmer for an extra minute or two. You can also stir in an extra tablespoon of grated Parmesan to help thicken the sauce.
Can I use frozen spinach? Absolutely. Thaw and thoroughly squeeze out all excess water before adding it to the skillet to prevent a watery sauce.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté just until fragrant.
- Skipping Pasta Water: Not reserving starchy pasta water is a missed opportunity. It’s the best tool for adjusting sauce consistency.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Grate a block of Parmesan fresh for a smoother melt.
- Adding Cold Pasta to the Sauce: Ensure your drained orzo is still hot when added to the skillet so it absorbs the sauce properly.
Conclusion
This Creamy Sun-Dried Tomato and Spinach Orzo is a testament to how a few simple, quality ingredients can create a spectacularly comforting meal in under 30 minutes. Its creamy texture, savory sun-dried tomatoes, and fresh spinach make it a reliable weeknight winner that feels indulgent yet is straightforward to prepare. Master the simple steps, avoid the common pitfalls, and you’ll have a versatile dish that’s sure to become a regular in your recipe rotation.