Creamy Tuscan Orzo (Printable)

Tender orzo pasta simmered with sun-dried tomatoes, spinach, and a rich Parmesan cream sauce with Tuscan-inspired flavors.

# What You Need:

→ Pasta

01 - 1 cup orzo pasta (approximately 200 g)

→ 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

# 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 for 1 minute until fragrant, being careful not to burn.
03 - Add orzo pasta 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 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. Mix well and simmer 2-3 minutes until sauce thickens.
07 - Fold in baby spinach and Parmesan cheese. Stir 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 Parmesan cheese if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, meaning less cleanup and more time enjoying your meal
  • The orzo absorbs all those incredible Tuscan flavors, making every bite incredibly satisfying
02 -
  • The orzo continues absorbing liquid even after you remove it from heat, so if the sauce looks too thick, add a splash more broth or cream
  • Sun-dried tomatoes packed in oil add even more richness, just drain them well before chopping
03 -
  • Grate your own Parmesan instead of using pre-grated, it melts so much better and has a fresher taste
  • Reserve a ladleful of pasta water before the orzo finishes cooking, just in case you need to thin the sauce at the end

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