Save A rich and comforting bowl of orzo pasta simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes spinach and a hint of Italian herbs. Perfect for a satisfying vegetarian meal.
This recipe quickly became a weeknight favorite in my kitchen. The fragrant combination of garlic and sun-dried tomatoes makes each bite irresistible and satisfying especially on cool evenings.
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Ingredients
- Pasta: 1 ½ cups (300 g) orzo pasta 4 cups (960 ml) vegetable broth
- Vegetables: 2 tablespoons olive oil 1 small yellow onion finely chopped 3 garlic cloves minced 1 cup (50 g) sun-dried tomatoes drained and sliced 4 cups (120 g) baby spinach
- Dairy: ¾ cup (180 ml) heavy cream ½ cup (50 g) grated Parmesan cheese
- Herbs & Seasoning: 1 teaspoon dried Italian herbs ½ teaspoon crushed red pepper flakes (optional) salt and black pepper to taste
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Instructions
- Sauté Aromatics:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.
- Add Garlic & Tomatoes:
- Stir in garlic and sun-dried tomatoes and cook for 1 minute until fragrant.
- Toast Orzo:
- Add orzo to the skillet and cook for 2 minutes stirring frequently.
- Simmer:
- Pour in vegetable broth and bring to a gentle simmer. Cook stirring occasionally for 8 to 10 minutes until orzo is al dente and most liquid is absorbed.
- Add Cream & Cheese:
- Reduce heat to low. Add heavy cream Parmesan Italian herbs and pepper flakes (if using) and cook for 2 to 3 minutes until creamy.
- Finish & Serve:
- Stir in baby spinach until wilted. Season with salt and black pepper to taste. Serve hot garnished with extra Parmesan and a drizzle of olive oil if desired.
Save Everyone at our table goes for second helpings each time—especially when paired with crusty bread. My kids love mixing in extra Parmesan at the end to make it extra cheesy.
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Required Tools
Large skillet wooden spoon measuring cups and spoons knife and cutting board.
Allergen Information
Contains milk (Parmesan cheese heavy cream) and wheat (orzo pasta). Check sun-dried tomato packaging for possible sulfites or cross-contamination.
Nutritional Information
Calories: 430 Total Fat: 18 g Carbohydrates: 54 g Protein: 13 g per serving.
Save 
Serve immediately while the sauce is silky and warm. This recipe is sure to elevate your next meatless dinner night.
Recipe FAQ Section
- → What type of pasta is used in this dish?
Orzo pasta is used, which is small, rice-shaped pasta that cooks quickly and absorbs flavors well.
- → Can I substitute the heavy cream for a lighter option?
Yes, half-and-half or a light cream alternative can be used for a less rich sauce while maintaining creaminess.
- → How can I add protein to this dish?
Adding cooked white beans or grilled chicken can boost protein content without altering the flavors significantly.
- → What herbs enhance the flavor of this meal?
Dried Italian herbs like oregano, basil, and thyme complement the garlic and Parmesan beautifully.
- → Is this suitable for people with wheat or dairy allergies?
This dish contains wheat (orzo) and dairy (Parmesan cheese and heavy cream), so it is not suitable for those with these allergies.
