Satisfying orzo bowl in creamy garlic-Parmesan sauce, packed with sun-dried tomatoes, spinach, and Italian herbs.
# 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
12 - Salt and black pepper, to taste
# Steps to Follow:
01 - Heat olive oil in a large skillet over medium heat. Add finely chopped yellow onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and sliced sun-dried tomatoes. Cook for 1 minute until fragrant.
03 - Add orzo pasta to the skillet and toast for 2 minutes, stirring regularly to coat the grains in oil.
04 - 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.
05 - Reduce heat to low. Stir in heavy cream, grated Parmesan cheese, dried Italian herbs, and crushed red pepper flakes. Mix thoroughly and cook for 2 to 3 minutes until the sauce thickens.
06 - Incorporate baby spinach and stir until wilted. Adjust seasoning with salt and freshly ground black pepper to taste.
07 - Serve hot, garnished with extra grated Parmesan and a drizzle of olive oil if desired.
