Creamy Tuscan Orzo (Printable)

Tender orzo simmered with sun-dried tomatoes, spinach, and Parmesan in a rich cream sauce inspired by Tuscan cuisine.

# What You'll Need:

→ Pasta

01 - 1 cup orzo pasta (approximately 7 oz)

→ 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

# How To Make:

01 - Melt butter in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until translucent and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn.
03 - Add orzo pasta to the skillet, stirring constantly for 1 minute to lightly toast and enhance nutty flavor.
04 - Pour in vegetable broth and add chopped sun-dried tomatoes. Bring mixture to a gentle simmer.
05 - Maintain simmer and cook for 8-10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
06 - Pour in heavy cream, dried thyme, and chili flakes. Stir well and simmer for 2-3 minutes until sauce thickens and becomes creamy.
07 - Fold in baby spinach and Parmesan cheese. Continue stirring until spinach wilts completely and cheese melts into the sauce. Season generously with salt and black pepper.
08 - Remove from heat immediately. Transfer to serving plates and garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve while hot and creamy.

# Expert Tips:

01 -
  • The orzo cooks directly in the skillet, absorbing all those Tuscan flavors instead of plain water like traditional pasta methods
  • This dish comes together in barely 30 minutes but tastes like it simmered all afternoon
  • The combination of sun-dried tomatoes and fresh spinach gives you that perfect sweet and earthy balance
02 -
  • The sauce will continue thickening as it sits off the heat, so don't worry if it looks slightly loose in the pan
  • Sun-dried tomatoes packed in oil don't need draining, but oil-packed ones add more richness than dry-packed varieties
  • If the orzo absorbs all the liquid before it's fully cooked, add more broth a quarter cup at a time
03 -
  • Grate your Parmesan fresh from a wedge rather than using pre-grated cheese for the smoothest melting
  • Don't add the salt until the very end since both the sun-dried tomatoes and Parmesan are naturally salty

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