Creamy Tuscan Orzo (Printable)

Tender orzo in a creamy Parmesan sauce with sun-dried tomatoes and spinach, ready in 30 minutes.

# What You'll Need:

→ Pasta

01 - 1 cup orzo pasta

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 3/4 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese

→ Vegetables

05 - 1 cup baby spinach
06 - 1/2 cup sun-dried tomatoes, drained and chopped
07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced

→ Broth

09 - 2 cups low-sodium vegetable broth

→ Seasoning

10 - 1/4 teaspoon dried thyme
11 - 1/4 teaspoon chili flakes
12 - Salt and black pepper to taste

→ Garnish

13 - Fresh basil leaves
14 - Extra grated Parmesan cheese

# Method:

01 - Melt butter in a large skillet over medium heat. Add diced onion and cook 2-3 minutes until translucent.
02 - Stir in minced garlic and cook 1 minute until fragrant.
03 - Add orzo pasta to skillet, stirring constantly for 1 minute to lightly toast.
04 - Add sun-dried tomatoes and vegetable broth. Bring to a simmer, then reduce heat to maintain gentle bubble.
05 - Cook orzo 8-10 minutes, stirring occasionally, until al dente and most liquid is absorbed.
06 - Pour in heavy cream, dried thyme, and chili flakes. Simmer 2-3 minutes until sauce thickens.
07 - Fold in baby spinach and Parmesan cheese. Stir until spinach wilts and cheese melts completely. Season with salt and pepper.
08 - Remove from heat and serve immediately, garnished with fresh basil and additional Parmesan if desired.

# Expert Hints:

01 -
  • The sun-dried tomatoes bring this incredible concentrated sweetness that balances the rich creaminess perfectly
  • It comes together in one pan in under 30 minutes but tastes like something that simmered all afternoon
02 -
  • The orzo continues absorbing liquid even off the heat, so if the sauce looks too thick, splash in a little extra broth or cream before serving
  • Sun-dried tomatoes packed in oil need to be well drained, but save that flavorful oil for sautéing vegetables another day
03 -
  • Stir frequently once you add the cream because dairy can scorch easily and burnt cream ruins everything
  • Taste your sun-dried tomatoes first because some brands are saltier than others, affecting how much additional salt you need

Go Back