Creamy orzo pasta with garlic, Parmesan, sun-dried tomatoes, spinach, Italian herbs for a comforting Italian meal.
# Components:
→ Pasta
01 - 1 ½ cups orzo pasta
02 - 4 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 cup sun-dried tomatoes, drained and sliced
07 - 4 cups baby spinach
→ Dairy
08 - ¾ cup heavy cream
09 - ½ cup grated Parmesan cheese
→ Herbs & Seasoning
10 - 1 teaspoon dried Italian herbs
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste
# Method:
01 - Warm olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring, for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic and sliced sun-dried tomatoes; sauté for 1 minute until aromatic.
03 - Add the orzo pasta to the skillet, stirring constantly, and toast for 2 minutes until lightly golden.
04 - Pour in vegetable broth and bring mixture to a gentle simmer. Cook, stirring occasionally, for 8 to 10 minutes, until orzo is al dente and most broth is absorbed.
05 - Lower heat to minimum. Stir in heavy cream, Parmesan cheese, dried Italian herbs, and red pepper flakes as desired. Combine thoroughly and cook for 2 to 3 minutes, allowing the sauce to thicken.
06 - Add baby spinach, stirring gently until wilted and evenly integrated. Season with salt and black pepper to personal preference.
07 - Portion the orzo into serving bowls while hot. Garnish with additional Parmesan and a drizzle of olive oil if desired.
