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.
The first time I made this Creamy Tuscan Orzo Bowl, my family couldn&t believe how simple pantry staples came together for such a flavorful meal. It&s been a go-to comfort food ever since!
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 sauté for 3–4 minutes until translucent.
- Flavor Base:
- Stir in garlic and sun-dried tomatoes. 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 8–10 minutes, or until orzo is al dente and most of the liquid is absorbed.
- Make Sauce:
- Reduce heat to low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes (if using). Mix well and cook for 2–3 minutes until the sauce is creamy.
- Finish:
- 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.
Save Sharing this dish with my family around the dinner table always makes for cozy evenings and happy conversations. It&s a true crowd-pleaser, kid-approved and perfect for all ages.
Required Tools
Large skillet, wooden spoon or spatula, measuring cups and spoons, knife and cutting board
Allergen Information
Contains milk (Parmesan cheese, heavy cream) and wheat (orzo pasta)
Nutritional Information
Calories: 430, Total Fat: 18 g, Carbohydrates: 54 g, Protein: 13 g (per serving)
Save This Creamy Tuscan Orzo Bowl is both comforting and elegant. Enjoy leftovers reheated for another easy meal!
Kitchen Questions
- → How do I know when the orzo is perfectly cooked?
Orzo should be al dente—firm to the bite but cooked through. Simmer it until most broth is absorbed and taste a small portion to check texture.
- → Can I substitute heavy cream for a lighter option?
Yes, using half-and-half or a plant-based creamer will lighten the sauce while maintaining some creaminess.
- → What is the best way to wilt spinach in this dish?
Add baby spinach toward the end of cooking and stir gently until just wilted to preserve its color and nutrients.
- → Are sun-dried tomatoes essential for flavor?
They contribute a sweet and tangy note that complements the creamy sauce, but fresh tomatoes can be used with slight adjustments.
- → How can I add protein without altering the dish’s vegetarian nature?
Incorporate cooked white beans or a plant-based protein to maintain the dish's balance without changing flavor profiles.