Pin It 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 that fills you up while capturing Italian flavors.
I first made this Tuscan orzo bowl on a chilly evening, and the way the sauce wrapped around every bite of pasta instantly became a comfort food favorite in our home. Now it's my go-to for quick weeknight dinners when everyone wants something warm and flavorful.
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.
- Add Flavor:
- Stir in garlic and sun-dried tomatoes for 1 minute until fragrant.
- Toast Orzo:
- Add orzo to the skillet and toast for 2 minutes while stirring.
- Simmer Pasta:
- Pour in vegetable broth, bring to a gentle simmer, and cook for 8 to 10 minutes until the orzo is al dente and most liquid absorbed.
- Make Sauce:
- Reduce heat to low and add heavy cream, Parmesan, Italian herbs, and red pepper flakes (if using). Mix well and cook for another 2 to 3 minutes until creamy.
- Finish and Serve:
- Stir in baby spinach until wilted. Season with salt and black pepper. Serve hot, garnished with extra Parmesan and a drizzle of olive oil if desired.
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We made this for our Sunday family dinner, and everyone gathered around for seconds. It's become a tradition to top each bowl with a little extra cheese and share stories at the table.
Required Tools
Large skillet, wooden spoon or spatula, measuring cups and spoons, knife and cutting board
Nutritional Information
Per serving: 430 calories, 18 g total fat, 54 g carbohydrates, 13 g protein
Serving Suggestions
Pair the orzo bowl with a crisp white wine like Pinot Grigio for a complete Mediterranean meal.
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This creamy Tuscan orzo bowl instantly warms up any evening and always disappears fast from the dinner table. Enjoy leftovers for a cozy lunch the next day.
Recipe Questions & Answers
- → What type of pasta is used in this dish?
Orzo pasta is used, which is small, rice-shaped pasta that cooks quickly and absorbs flavors well.
- → Can I substitute heavy cream for a lighter option?
Yes, half-and-half can be used instead of heavy cream for a lighter, less rich sauce.
- → How do sun-dried tomatoes affect the flavor?
Sun-dried tomatoes add a sweet, tangy depth that complements the creamy sauce and fresh spinach.
- → What herbs enhance the dish's taste?
Dried Italian herbs provide aromatic notes that blend seamlessly with garlic and Parmesan.
- → Is this dish suitable for vegetarians?
Yes, it is vegetarian-friendly, featuring no meat and rich dairy components.
- → What tools are needed to prepare this dish?
A large skillet, wooden spoon or spatula, measuring cups and spoons, knife, and cutting board are recommended.