Save 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.
I first made this Tuscan orzo bowl on a rainy evening craving something cozy yet effortless. The first bite always transports me right to a little Italian trattoria.
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Ingredients
- Orzo pasta: 1 ½ cups (300 g)
- Vegetable broth: 4 cups (960 ml)
- Olive oil: 2 tablespoons
- Yellow onion: 1 small, finely chopped
- Garlic: 3 cloves, minced
- Sun-dried tomatoes: 1 cup (50 g), drained and sliced
- Baby spinach: 4 cups (120 g)
- Heavy cream: ¾ cup (180 ml)
- Parmesan cheese: ½ cup (50 g), grated
- Dried Italian herbs: 1 teaspoon
- Crushed red pepper flakes: ½ teaspoon (optional)
- Salt and black pepper: to taste
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Instructions
- Saute aromatics:
- Heat olive oil in large skillet over medium heat. Add chopped onion and saute for 3–4 minutes until translucent.
- Add garlic and tomatoes:
- Stir in garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
- Toast orzo:
- Add orzo to skillet and toast for 2 minutes, stirring frequently.
- Simmer with broth:
- Pour in vegetable broth and bring to simmer. Cook, stirring occasionally, for 8–10 minutes until orzo is al dente and most liquid is absorbed.
- Stir in dairy & herbs:
- Reduce heat to low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes (if using). Mix and cook for 2–3 minutes until sauce is creamy.
- Add spinach & season:
- Add 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 My family loves when I make this on a weeknight - everyone gathers around the table eager for seconds. It's become comfort food at our house!
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Pairing Suggestions
This orzo bowl pairs wonderfully with a crisp salad or crusty Italian bread. A glass of Pinot Grigio makes the meal shine even more.
Serving & Storage
Leftovers keep well in an airtight container in the refrigerator for up to three days. Reheat gently and add a splash of broth if needed to restore creaminess.
Nutritional Information
Each serving is approximately 430 calories, with 18 g total fat, 54 g carbohydrates, and 13 g protein. Satisfying and perfectly balanced for a vegetarian meal.
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This Tuscan orzo bowl brings a touch of Italy to your dinner table in just 30 minutes. Enjoy every creamy and comforting bite!
Recipe Guide
- → What type of pasta is used in this dish?
Orzo pasta is used, which is small and rice-shaped, ideal for creamy, saucy dishes.
- → Can I substitute the heavy cream?
Yes, half-and-half can be used for a lighter, less rich texture without sacrificing creaminess.
- → How do sun-dried tomatoes affect the flavor?
Sun-dried tomatoes add a sweet, tangy depth and a concentrated tomato flavor that complements the creamy sauce.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and uses vegetable broth along with Parmesan cheese, fitting a vegetarian diet.
- → How can I adjust the seasoning to my taste?
Adjust salt, black pepper, and red pepper flakes as desired to control heat and enhance flavors.
- → What kitchen tools are needed to prepare this bowl?
A large skillet, wooden spoon or spatula, measuring cups, and a knife with a cutting board are required.
