Description
A delightful and comforting dish that combines the richness of cream with the freshness of spinach and sun-dried tomatoes, featuring orzo pasta for a satisfying bite.
Ingredients
Scale
- 1 ½ cups orzo pasta
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup sun-dried tomatoes, drained and sliced
- 4 cups baby spinach
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add finely chopped onion and cook for 3 to 4 minutes until translucent. Stir in minced garlic and sliced sun-dried tomatoes; cook for 1 minute until fragrant.
- Add orzo pasta to the skillet and toast for 2 minutes, stirring frequently.
- Pour in vegetable broth and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
- Reduce heat to low. Stir in heavy cream, grated Parmesan, dried Italian herbs, and crushed red pepper flakes if using. Cook for 2 to 3 minutes until the sauce thickens.
- Add baby spinach and stir until wilted. Season with salt and black pepper according to taste.
- Serve immediately, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.
Notes
For a lighter version, substitute half-and-half for heavy cream. Add cooked chicken or shrimp for extra protein. Experiment with different greens and add sautéed mushrooms for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg