Save to Pinterest 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.
The first time I tried making this creamy Tuscan orzo bowl, it instantly became a weeknight favorite. I was amazed by how the sun-dried tomatoes and spinach brought so much color and flavor to a simple pasta dish.
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 Vegetables:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
- Add Aromatics:
- Stir in garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
- Toast Orzo:
- Add orzo and toast for 2 minutes, stirring frequently.
- Simmer Pasta:
- Pour in vegetable broth and bring to a gentle simmer. Cook, stirring occasionally, for 8 to 10 minutes, or until orzo is al dente and most of the liquid is absorbed.
- Make Creamy Sauce:
- Reduce heat to low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes. Mix well and cook for 2 to 3 minutes until the sauce is creamy.
- Add Spinach:
- Add baby spinach and stir until wilted. Season with salt and black pepper to taste.
- Serve:
- Serve hot, garnished with extra Parmesan and a drizzle of olive oil if desired.
Save to Pinterest Our whole family loves the richness of this orzo bowl and requests it for cozy dinners. It is also a great way to sneak in extra greens for picky eaters.
Pairings & Side Ideas
Serve this creamy orzo alongside roasted vegetables, garlic bread, or a simple green salad for a complete meal.
Tool Tips
A large skillet, a sturdy spoon for stirring, and a sharp knife make prepping this dish quick and easy.
Nutrition Snapshot
Each serving contains about 430 calories, 18 g total fat, 54 g carbohydrates, and 13 g protein.
Save to Pinterest This orzo bowl comes together in under 30 minutes and brings the bright flavors of Italy to your table. Enjoy it as a wholesome vegetarian main any night of the week!
Common Recipe Questions
- → Can I use regular pasta instead of orzo?
Orzo provides a unique texture, but small pasta shapes like ditalini or small shells can work as substitutes.
- → How do I make this dish lighter?
Use half-and-half instead of heavy cream and reduce the Parmesan for a lighter sauce without sacrificing creaminess.
- → Is it possible to add protein?
Cooked white beans are a great vegetarian addition. Grilled chicken pairs well if you're not strictly vegetarian.
- → Can I make this gluten-free?
Swap orzo for a gluten-free pasta alternative to enjoy the same flavors without wheat allergens.
- → What wine pairs best with this meal?
A crisp white wine, such as Pinot Grigio, complements the creamy sauce and savory ingredients.
- → How do I store leftovers?
Cool and refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream.