Description

Creamy Tuscan Orzo is a comforting and flavorful one-pot pasta dish featuring orzo cooked in a rich, creamy sauce with sun-dried tomatoes, garlic, spinach, and Parmesan cheese. This creamy, herb-infused recipe is perfect for a quick weeknight dinner or a cozy meal, combining the delicate bite of orzo with classic Tuscan flavors in a smooth, velvety sauce.

Ingredients

Scale

Base Ingredients

2 tablespoons unsalted butter
12 oz. dry orzo
4 cloves garlic, minced

Flavorings and Seasonings

2 tablespoons tomato paste
1 teaspoon dried Italian herbs
Salt and ground black pepper to taste

Liquids

2 1/2 cups low-sodium vegetable broth or chicken broth
2 cups half and half or whole milk

Additions

1 cup sun-dried tomatoes, drained from oil and chopped
6 cups fresh baby spinach
1 cup Parmesan cheese, plus more for serving

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Instructions

Melt Butter and Sauté Orzo and Garlic: In a large, deep pan or pot over medium heat, melt the butter. Add the dry orzo and minced garlic, stirring continuously. Cook for about 4-5 minutes, allowing the orzo to toast slightly and the garlic to release its aroma.
Add Tomato Paste and Herbs: Stir in the tomato paste and dried Italian herbs, mixing well to combine all ingredients evenly. Cook for about 1 minute until the mixture is fully integrated.
Pour in Liquids and Season: Gradually add the vegetable or chicken broth and half and half (or whole milk), stirring to incorporate the liquids evenly into the mixture. Add the chopped sun-dried tomatoes, and season with salt and ground black pepper to taste.
Bring to Boil and Simmer: Increase heat to medium-high and bring the mixture to a boil. Once boiling, reduce heat to medium-low and let it simmer. Stir frequently to prevent sticking and to promote even cooking. Continue simmering for 12 to 15 minutes until the liquid is mostly absorbed and the orzo is tender and creamy. If the mixture becomes too dry before the orzo is fully cooked, add a little more broth as needed.
Add Spinach and Parmesan: Fold in the fresh baby spinach and Parmesan cheese. Stir until the spinach wilts, approximately 2 minutes. This step enriches the dish with vibrant greens and adds a nutty flavor from the cheese.
Final Seasoning and Serve: Remove the pot from heat, taste, and adjust seasoning with additional salt and pepper if required. Serve the creamy Tuscan orzo immediately, topped with extra Parmesan cheese for added richness and presentation.

Notes

Stir often while simmering to prevent the orzo from sticking to the bottom of the pot and to ensure even cooking and a smooth, creamy sauce.
Use freshly grated Parmesan for better flavor and smoother melting compared to pre-grated, bagged varieties.
If you don’t have a Dutch oven, any large soup pot will work perfectly for this recipe.
Butter can be substituted with olive oil or any cooking oil preferred.
For a richer sauce, substitute milk with half and half or heavy cream.
Frozen spinach can be used directly without thawing; just add it straight to the pot and stir until wilted.
For a lactose-free alternative, canned full-fat coconut milk works well as a creamy substitute.

Nutrition

Serving Size: 1 cup
Calories: 390
Sugar: 3g
Sodium: 400mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 45mg