Save A rich and comforting bowl of orzo pasta simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes, spinach, and a hint of Italian herbs. Perfect for a satisfying vegetarian meal.
When I first made this Tuscan orzo bowl, I was amazed by how such simple ingredients came together for a restaurant-worthy pasta dinner at home. A splash of cream and plenty of Parmesan transform everyday orzo into a true comfort food favorite.
Ingredients
- Pasta: 1 ½ cups (300 g) orzo pasta; 4 cups (960 ml) vegetable broth
- Vegetables: 2 tablespoons olive oil; 1 small yellow onion, finely chopped; 3 garlic cloves, minced; 1 cup (50 g) sun-dried tomatoes, drained and sliced; 4 cups (120 g) baby spinach
- Dairy: ¾ cup (180 ml) heavy cream; ½ cup (50 g) grated Parmesan cheese
- Herbs & Seasoning: 1 teaspoon dried Italian herbs; ½ teaspoon crushed red pepper flakes (optional); salt and black pepper, to taste
Instructions
- Start the Sauté:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 – 4 minutes until translucent.
- Build the Flavor:
- Stir in garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
- Toast the Orzo:
- Add orzo pasta and toast for 2 minutes, stirring often.
- Simmer the Pasta:
- Pour in vegetable broth and bring to a gentle simmer. Cook, stirring occasionally, for 8 – 10 minutes until orzo is al dente and most liquid is absorbed.
- Make it Creamy:
- Reduce heat to low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes if using. Cook for 2 – 3 minutes until creamy.
- Wilt the Spinach:
- Add baby spinach and stir until just wilted. Season with salt and black pepper to taste.
- Serve:
- Serve hot, garnished with extra Parmesan and a drizzle of olive oil if desired.
Save Sharing this warm bowl with my family always brings cozy vibes to the table. It's become a go-to dish for rainy weeknights or casual gatherings.
Required Tools
Large skillet, wooden spoon or spatula, measuring cups and spoons, knife and cutting board
Notes
For extra protein, add cooked white beans or grilled chicken (if not vegetarian). Use half-and-half instead of heavy cream for a lighter version. Pair with a crisp white wine like Pinot Grigio.
Nutritional Information
Per serving: 430 calories, 18 g total fat, 54 g carbohydrates, 13 g protein
Save Finish with a sprinkle of fresh Parmesan and enjoy the rich flavors. This satisfying bowl will brighten up any dinner table!
Recipe Help & Answers
- → What type of pasta is used in this dish?
Orzo pasta is used, which is a small, rice-shaped pasta that cooks quickly and absorbs flavors well.
- → Can I substitute the heavy cream for a lighter option?
Yes, half-and-half can be used instead of heavy cream for a lighter but still creamy texture.
- → How do sun-dried tomatoes affect the flavor?
Sun-dried tomatoes provide a tangy and slightly sweet depth, enhancing the overall richness and complexity.
- → Is this dish suitable for vegetarians?
Yes, it is vegetarian-friendly as it contains no meat and uses vegetable broth and cheese.
- → What herbs enhance this orzo bowl?
Dried Italian herbs and a touch of crushed red pepper flakes add aromatic and mildly spicy notes to the dish.
- → Can additional protein be added to this dish?
Yes, cooked white beans or grilled chicken can be included to boost protein content.