Orzo cooked in garlic-Parmesan sauce with sun-dried tomatoes, spinach, and Italian herbs for a comforting bowl.
# Components:
→ Pasta
01 - 1 1/2 cups orzo pasta
02 - 4 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 cup sun-dried tomatoes, drained and sliced
07 - 4 cups baby spinach
→ Dairy
08 - 3/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
→ Herbs & Seasoning
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon crushed red pepper flakes
12 - Salt and fresh ground black pepper to taste
# Method:
01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and sliced sun-dried tomatoes; cook for 1 minute until aromatic.
03 - Add orzo to the skillet, stirring frequently for 2 minutes to lightly toast the pasta.
04 - 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.
05 - Lower heat to maintain a gentle simmer. Stir in heavy cream, grated Parmesan, Italian herbs, and red pepper flakes. Cook for 2 to 3 minutes until the sauce achieves a creamy consistency.
06 - Fold baby spinach into the mixture and cook until wilted. Adjust salt and pepper to preference.
07 - Plate the orzo hot, garnishing with additional Parmesan and a drizzle of olive oil if desired.
