Creamy Tuscan Orzo (Printable Format)

Tender orzo simmered with sun-dried tomatoes and spinach in a creamy Parmesan sauce, inspired by Tuscan flavors.

# 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 Steps:

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, being careful not to burn.
03 - Add orzo to the skillet, stirring constantly for 1 minute to lightly toast the grains.
04 - Stir in chopped sun-dried tomatoes and pour in vegetable broth. Bring mixture to a gentle simmer.
05 - Simmer 8-10 minutes, stirring occasionally, until orzo is al dente and most liquid has been absorbed.
06 - Pour in heavy cream, dried thyme, and chili flakes. Mix well and simmer 2-3 minutes until sauce thickens slightly.
07 - Fold in baby spinach and Parmesan cheese. Stir continuously until spinach wilts and cheese melts completely. Season with salt and pepper to taste.
08 - Remove from heat immediately. Serve hot, garnished with fresh basil leaves and additional grated Parmesan if desired.

# Expert Suggestions:

01 -
  • This cooks entirely in one pan, which means minimal cleanup and maximum flavor absorption
  • The creamy sauce happens naturally as the orzo releases its starch into the broth
  • It comes together in under 30 minutes but tastes like it simmered all afternoon
02 -
  • The orzo will continue absorbing liquid even after you turn off the heat, so do not let it get too dry while cooking
  • If the sauce becomes too thick, just splash in a little more broth or cream to loosen it back up
03 -
  • Grate your own Parmesan from a wedge instead of buying pre grated cheese
  • Do not skip the step where you toast the orzo in the butter first

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