Orzo simmered in creamy garlic-Parmesan sauce, with sun-dried tomatoes, spinach, and Italian herbs. Vegetarian comfort.
# What You’ll Need:
→ Pasta
01 - 1 ½ cups orzo pasta
02 - 4 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 cup sun-dried tomatoes, drained and sliced
07 - 4 cups baby spinach
→ Dairy
08 - ¾ cup heavy cream
09 - ½ cup grated Parmesan cheese
→ Herbs & Seasoning
10 - 1 teaspoon dried Italian herbs
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste
# Step-by-Step Guide:
01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in the minced garlic and sun-dried tomatoes; cook for 1 minute until fragrant.
03 - Add orzo pasta to the skillet and toast for 2 minutes, stirring frequently to prevent sticking.
04 - Pour in vegetable broth and bring to a gentle simmer. Cook, stirring occasionally, for 8 to 10 minutes until the orzo is al dente and most of the liquid is absorbed.
05 - Reduce heat to low; stir in heavy cream, grated Parmesan, Italian herbs, and red pepper flakes. Mix thoroughly and cook for 2 to 3 minutes until the sauce thickens.
06 - Add baby spinach and stir until wilted. Taste and adjust salt and black pepper as needed.
07 - Serve hot, garnish with extra Parmesan and a drizzle of olive oil if desired.
