Description
This Creamy Tuscan Orzo is a comforting and flavorful pasta dish made with tender orzo, sun-dried tomatoes, fresh spinach, and Parmesan cheese all simmered in a luscious creamy sauce. Perfect for a quick weeknight meal, this recipe combines Italian herbs, garlic, and tomato paste to infuse the dish with rich, savory flavors while maintaining a smooth and velvety texture.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 12 oz dry orzo
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian herbs
Liquids
- 2 1/2 cups low-sodium vegetable broth or chicken broth
- 2 cups half and half or whole milk
Add-ins and Seasonings
- 1 cup sun-dried tomatoes, drained from oil and chopped
- Salt and ground black pepper to taste
- 6 cups fresh baby spinach
- 1 cup Parmesan cheese, plus more for serving
Instructions
- Heat the butter: In a large deep pan or pot over medium heat, melt the unsalted butter to prepare the base for cooking the orzo and garlic.
- Sauté orzo and garlic: Add the dry orzo and minced garlic to the melted butter. Stir frequently and cook for about 4 to 5 minutes until the orzo is slightly toasted and fragrant.
- Add tomato paste and herbs: Stir in the tomato paste and dried Italian herbs, cooking for about 1 minute to combine and develop flavors.
- Incorporate liquids: Pour in the vegetable or chicken broth along with the half and half or whole milk. Stir thoroughly to combine all ingredients.
- Add sun-dried tomatoes and seasoning: Mix in the chopped sun-dried tomatoes, then season with salt and ground black pepper to taste.
- Simmer the orzo: Increase heat to medium-high and bring the mixture to a boil. Then reduce heat to medium-low and simmer, stirring frequently, until most of the liquid is absorbed and the orzo is tender and creamy, about 12 to 15 minutes. If the mixture becomes too dry, add a splash of broth.
- Fold in spinach and Parmesan: Stir in the fresh baby spinach and Parmesan cheese and continue cooking for about 2 minutes until the spinach is wilted and everything is well combined.
- Final seasoning and serving: Remove the pan from heat, adjust seasoning with additional salt and pepper if needed. Serve immediately topped with extra Parmesan cheese for added flavor.
Notes
- Stir often while simmering to prevent the orzo from sticking to the bottom and to ensure even cooking.
- Use freshly grated Parmesan instead of pre-grated cheese for better melting and richer flavor.
- A Dutch oven or any large deep soup pot works perfectly for this recipe.
- Butter can be substituted with olive oil or another cooking oil of choice.
- For a richer sauce, use heavy cream or half and half instead of regular milk.
- Frozen spinach can be used directly without thawing; just add it straight to the pot and stir.
- For a lactose-free alternative, canned full-fat creamy coconut milk can replace dairy.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
