Creamy Tuscan Orzo Pasta (Printable Version)

Tender orzo in a rich Parmesan cream sauce with sun-dried tomatoes and fresh spinach.

# What You 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

# How to Make It:

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

# Expert Tips:

01 -
  • The orzo cooks directly in the skillet, absorbing all those Tuscan flavors instead of plain water like traditional pasta
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
02 -
  • The orzo will continue absorbing liquid even after you remove it from heat, so don't worry if the sauce seems slightly loose at first
  • Sun-dried tomatoes packed in oil need to be well drained, but reserve that oil—it's incredible for drizzling over the finished dish
03 -
  • Grate your own Parmesan from a wedge instead of buying pre-grated—it makes a shocking difference in how smoothly it melts
  • Keep some pasta water on hand if you like your sauce on the looser side

Go Back