Creamy Tuscan Orzo (Print View)

Tender orzo in a velvety Parmesan cream sauce with sun-dried tomatoes and fresh spinach, inspired by Tuscan flavors.

# What You'll Need:

→ Pasta

01 - 1 cup orzo pasta

→ 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

# Method:

01 - Melt butter in a large skillet over medium heat. Add diced onion and sauté 2-3 minutes until translucent.
02 - Stir in minced garlic and cook 1 minute until fragrant.
03 - Add orzo to skillet, stirring constantly for 1 minute to lightly toast.
04 - Add chopped sun-dried tomatoes and pour in vegetable broth. Bring to a simmer.
05 - Cook orzo 8-10 minutes, stirring occasionally, until 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. Serve immediately garnished with fresh basil and extra Parmesan if desired.

# Insider Tips:

01 -
  • The creamy sauce clings to every tiny piece of orzo like a warm hug
  • It comes together in under 30 minutes but tastes like it simmered all day
  • Leftovers reheat beautifully for those nights when cooking feels impossible
02 -
  • The orzo continues absorbing liquid after you remove it from heat, so err on the side of slightly looser consistency
  • Adding cream too early can cause it to separate, wait until the pasta has absorbed most of the broth
  • Pre grated Parmesan often contains anti caking agents that prevent smooth melting
03 -
  • Reserve a splash of pasta water before adding cream for instant sauce adjustment
  • Grate your Parmesan from a wedge for the smoothest melting texture

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