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Creamy Tuscan Orzo

A restaurant-quality dinner that transforms simple pantry staples into rich, velvety orzo pasta with vibrant spinach and tangy sun-dried tomatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, chopped
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth (vegetable broth works too)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 4 cups fresh spinach
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Method
 

  1. Bring a large pot of salted water to boil and cook orzo according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sun-dried tomatoes, cooking for about 1 minute until fragrant.
  3. Sprinkle flour over the garlic mixture and whisk constantly for 1 minute to cook out the raw flour taste. Gradually pour in chicken broth while whisking to prevent lumps.
  4. Slowly stir in heavy cream and bring to a gentle simmer. Add Italian seasoning, salt, and pepper. Let it bubble gently for 2-3 minutes until it coats the back of a spoon.
  5. Add cooked orzo to the creamy sauce, stirring gently to coat every grain. Fold in fresh spinach and watch it wilt into the warm mixture. Remove from heat and stir in Parmesan cheese until melted and glossy.

Notes

Perfect for busy weeknights. Cook orzo while prepping other ingredients to save time. Keep heat low when adding cream to prevent curdling. Add cheese off heat to prevent grittiness. Refrigerate leftovers for up to 3 days, reheat gently with a splash of broth. Freezing not recommended as cream sauces can separate when thawed.