Description
1 cup orzo pasta
2 tbsp olive oil
3 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach, chopped
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp Italian seasoning
Salt and black pepper, to taste
¼ cup fresh basil, chopped (for garnish)
Directions:
Cook the orzo according to package instructions, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Stir in the sun-dried tomatoes and cook for another 2 minutes.
Add the spinach to the skillet and cook until wilted, about 3 minutes.
Pour in the heavy cream, Parmesan cheese, and Italian seasoning. Stir to combine and let simmer for 3-4 minutes until the sauce thickens.
Add the cooked orzo to the skillet and toss to coat in the creamy sauce. Season with salt and pepper to taste.
Garnish with fresh basil and serve. 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 a perfect creamy orzo every time. First, bring a large pot of salted water to a boil. Add the orzo and cook for 7-9 minutes, or until al dente. Reserve 1/4 cup of the pasta water before draining. While the orzo cooks, prepare your skillet. Heat the olive oil over medium-low heat and add the minced garlic. Sauté gently for 1-2 minutes until fragrant but not browned to avoid bitterness. Add the chopped sun-dried tomatoes (if using oil-packed, pat them dry first) and cook for 2 minutes to intensify their flavor. Increase the heat to medium, add the fresh spinach, and stir until just wilted, about 2-3 minutes.
Next, pour in the heavy cream, then add the grated Parmesan and Italian seasoning. Stir constantly until the cheese is fully melted and the sauce begins to simmer. Let it bubble gently for 3-4 minutes to thicken slightly. Reduce the heat to low, add the drained orzo to the skillet, and toss thoroughly to coat. If the sauce is too thick, incorporate the reserved pasta water a tablespoon at a time. Finally, season generously with salt and black pepper off the heat.
Serving Suggestions
This versatile dish pairs beautifully with several sides. For a complete meal, serve alongside grilled chicken breasts, shrimp, or seared salmon. A simple arugula salad with a lemon vinaigrette offers a fresh, peppery contrast. For a vegetarian feast, pair it with roasted vegetables like asparagus or zucchini. Garnish with not only fresh basil but also extra Parmesan, a sprinkle of red pepper flakes, or a drizzle of high-quality olive oil.
How-to Summary
In short: Cook orzo al dente and reserve pasta water. Sauté garlic, then sun-dried tomatoes. Wilt spinach. Create a sauce with cream, Parmesan, and seasoning. Combine orzo with sauce, thinning with pasta water if needed. Season and garnish.
Frequently Asked Questions
Can I use a different pasta? Yes. Small pastas like ditalini, small shells, or even fregola sarda work well, though cooking times will vary.
How can I make this dish lighter? Substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich. You can also use a light cream cheese alternative.
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 broth to loosen the sauce.
Can I add protein to this recipe? Absolutely. Sauté diced chicken or Italian sausage with the garlic. For a quick option, stir in canned, drained chickpeas or white beans with the spinach.
My sauce seems too thin. How can I thicken it? Let it simmer for an additional 2-3 minutes. You can also create a slurry with 1 tsp of cornstarch and 1 tbsp of water, then stir it into the simmering sauce.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté it gently on medium-low heat.
- Skipping Pasta Water: The starchy reserved water is crucial for helping the creamy sauce adhere to the orzo.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Always grate fresh Parmesan for a smooth melt.
- Overcrowding the Skillet: Adding too much spinach at once will steam it instead of wilting it, potentially making the dish watery. Add in batches if necessary.
Conclusion
This creamy sun-dried tomato and spinach orzo is a testament to how simple ingredients can create a restaurant-quality meal in under 30 minutes. Its rich, velvety sauce, pops of tangy tomato, and fresh greens make it a comforting yet elegant dish perfect for busy weeknights or impressing guests. By following the detailed guide and avoiding common pitfalls, you’ll achieve a perfectly balanced pasta every time. Don’t hesitate to make it your own with added proteins or your favorite seasonal vegetables.
