Pin 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.
The first time I tried making this Tuscan orzo bowl I was amazed at how quickly it came together without sacrificing any flavor. It is now my go-to dish for a cozy weeknight dinner.
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
- Sauté aromatics:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.
- Cook tomatoes & garlic:
- Stir in garlic and sun-dried tomatoes and cook for 1 minute until fragrant.
- Toast orzo:
- Add orzo to the skillet and toast for 2 minutes stirring frequently.
- Simmer orzo:
- Pour in vegetable broth and bring to a gentle simmer. Cook stirring occasionally for 8 to 10 minutes until orzo is al dente and most liquid is absorbed.
- Add dairy & seasonings:
- Reduce heat to low. Stir in heavy cream Parmesan Italian herbs and red pepper flakes (if using). Mix well and cook for 2 to 3 minutes until the sauce becomes creamy.
- Finish with spinach:
- Add baby spinach and stir until wilted. Season with salt and black pepper to taste.
- Serve:
- Serve hot garnished with extra Parmesan and a drizzle of olive oil if desired.
Pin My family loves when I set this bowl down on the dinner table especially with a sprinkle of extra Parmesan. It is always requested on chilly nights for a comforting meal together.
Required Tools
Large skillet wooden spoon or spatula measuring cups and spoons knife and cutting board.
Nutritional Information
Calories: 430 Total Fat: 18 g Carbohydrates: 54 g Protein: 13 g (per serving).
Serving Suggestions
Pair this creamy orzo bowl with a crisp white wine like Pinot Grigio or fresh bread for a complete meal.
Pin This Creamy Tuscan Orzo Bowl is proof that easy weeknight meals can be both comforting and packed with flavor. You will reach for this recipe time and time again.
Recipe FAQ
- → How do I prevent orzo from sticking while cooking?
Stir orzo frequently while simmering in broth to prevent sticking and ensure even cooking.
- → Can I substitute spinach with other greens?
Yes, baby kale or arugula work well for a similar texture and flavor in the bowl.
- → Is it possible to make this dairy-free?
Replace heavy cream and Parmesan with plant-based alternatives for a vegan-friendly option.
- → What protein can I add for a heartier meal?
White beans or grilled chicken complement the flavors without overpowering the Italian essence.
- → What wine pairs well with this dish?
Crisp white wines, such as Pinot Grigio, enhance the creamy and savory flavors in this bowl.
- → How do I store leftovers?
Keep cooled orzo in an airtight container in the fridge for up to three days; reheat gently before serving.