Tuscan Orzo Recipe
This Creamy Tuscan Orzo is an easy one-pot recipe that’s full of flavor and super satisfying. Filled with sun-dried tomato, spinach, and Parmesan cheese in a creamy sauce, this orzo recipe works as either a side dish or a main course.
Servings: 8 people
Calories: 303kcal
Ingredients
- 2 tablespoons salted butter
- 1½ tablespoons garlic minced
- 3 tablespoons sun-dried tomatoes finely chopped
- 2 cups fresh spinach chopped into 1/2" slices
- 16 ounces orzo pasta
- 2 2/3 cups chicken broth
- 1/2 cup Parmesan cheese grated
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 2 tablespoons parsley fresh chopped (garnish)
Instructions
- In a large skillet over medium high heat, add the butter and garlic. Cook while stirring until garlic is fragrant and lightly golden brown.
- Add the sundried tomatoes and spinach, cooking until the spinach is wilted and shiny. Stir in the orzo, chicken broth, Parmesan cheese, Italian seasoning, and salt and then cover with a lid.
- Reduce heat to low and cook the pasta at a low simmer, stirring every 2-3 minutes. Cook the orzo until the cheese is melted, there is no more liquid, and the pasta has cooked to al dente—about 8-9 minutes.
- Remove from heat and stir in the cream, then cover with a lid for 2-3 more minutes. This will allow the pasta to soak up the rest of the liquid. To finish, top with freshly grated Parmesan cheese and fresh minced parsley and serve warm. Enjoy!
Notes
- Storing leftovers: store in an airtight container for up to 5 days in the fridge.
- To reheat: add leftover orzo to a skillet with a little water or broth and reheat over medium while stirring often.
Nutrition
Calories: 303kcal | Carbohydrates: 46g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 574mg | Potassium: 326mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1065IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 1mg