Creamy Sun-Dried Tomato Orzo -

Creamy Sun-Dried Tomato Orzo

Indulge in the comforting delight of creamy sun-dried tomato orzo, a dish that's sure to warm your heart. This recipe combines tender orzo pasta with savory sun-dried tomatoes, rich cream, and fresh spinach for a harmonious blend of flavors that satisfies every craving. Perfect for cozy dinners or quick lunches, this versatile dish can be easily customized to suit your dietary needs. Discover the joy of creating this flavorful masterpiece in your own kitchen and enjoy a delicious experience with every bite.

Print Recipe Pin Recipe

Ingredients

1 cup orzo pasta

2 tablespoons olive oil

3 cloves garlic, finely minced

1 cup sun-dried tomatoes, chopped (preferably in oil for added flavor)

2 cups vegetable or chicken broth

1 cup heavy cream

1 cup baby spinach (fresh)

1/2 cup grated Parmesan cheese, plus extra for garnish

1/4 teaspoon red pepper flakes (optional, for a bit of heat)

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions

Cook the Orzo: In a large pot, bring salted water to a rolling boil. Add the orzo pasta and cook according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Set the orzo aside.

Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely minced garlic and, if you’re using them, the red pepper flakes. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant but has not browned.

Incorporate Sun-Dried Tomatoes: Add the chopped sun-dried tomatoes to the skillet. Cook for an additional 2-3 minutes, stirring occasionally, to combine and enhance the flavors.

Prepare the Sauce: Carefully pour in the vegetable or chicken broth. Allow it to reach a gentle simmer. Lower the heat, then add the heavy cream, stirring to blend smoothly. Let the mixture simmer for about 5 minutes, allowing the sauce to thicken slightly.

Combine Ingredients: Add the reserved cooked orzo to the skillet. Then, incorporate the fresh baby spinach and grated Parmesan cheese. Stir thoroughly until the spinach wilts and all components are evenly coated. Taste and season with salt and pepper as desired.

Serve: Dish out the creamy sun-dried tomato orzo into serving bowls. Garnish with fresh basil leaves and an extra sprinkle of grated Parmesan cheese, if you like. Serve immediately while warm!