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For this creamy sun-dried tomato orzo, gather these key ingredients: - 1 cup orzo pasta - 2 cups vegetable broth - 1/2 cup sun-dried tomatoes, chopped - 1 cup spinach, chopped - 1/2 cup heavy cream - 1/3 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil, for garnish You can swap ingredients to fit your tastes or needs: - Use chicken broth instead of vegetable broth for added flavor. - Try whole wheat orzo for a healthier option. - Replace heavy cream with coconut cream for a lighter dish. - If you don’t have sun-dried tomatoes, fresh tomatoes add a nice touch. - Consider nutritional yeast if you want a dairy-free cheese option. This dish is not only tasty but also packed with nutrients: - Each serving contains about 300-350 calories. - It provides a good source of protein from the cheese and orzo. - Spinach adds vitamins A and C, along with iron. - The olive oil gives healthy fats, which support heart health. These ingredients make creamy sun-dried tomato orzo a delicious meal that’s easy to prepare. Feel free to experiment with flavors and toppings to make this dish your own! {{ingredient_image_1}} To make creamy sun-dried tomato orzo, you need to gather your ingredients. Here’s what you will need: - 1 cup orzo pasta - 2 cups vegetable broth - 1/2 cup sun-dried tomatoes, chopped - 1 cup spinach, chopped - 1/2 cup heavy cream - 1/3 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil, for garnish Make sure you have a medium saucepan ready for cooking. 1. Sauté the Garlic: Heat the olive oil in your saucepan over medium heat. Add the minced garlic and cook for about 1 minute. The garlic should smell good but not brown. 2. Add Sun-Dried Tomatoes: Mix in the chopped sun-dried tomatoes. Cook for 2 to 3 minutes until they soften a bit. This step adds great flavor. 3. Toast the Orzo: Stir in the orzo pasta. Toast it for 1 minute while stirring. This helps the orzo absorb all the flavors. 4. Add Broth and Boil: Pour in the vegetable broth. Bring this mixture to a boil. Watch closely so it doesn’t boil over. 5. Simmer the Orzo: Once boiling, lower the heat. Cover the pan and let it simmer for 10 to 12 minutes. Stir occasionally until the orzo is al dente and most of the broth is gone. 6. Add Spinach: After cooking, mix in the chopped spinach. Cook for an extra 2 minutes until the spinach wilts. This gives the dish a nice green color. 7. Make it Creamy: Remove the pan from heat. Gently stir in the heavy cream and grated Parmesan cheese. Keep mixing until it’s creamy and well mixed. 8. Season: Add salt and pepper to taste. Make sure to taste it so you get the flavors just right. 9. Serve: Serve the orzo hot. Top with fresh basil leaves for a pop of color and flavor. - Watch the Time: Orzo cooks quickly, so keep an eye on it to avoid mushiness. - Stir Often: Stirring helps prevent sticking to the bottom of the pan. - Season Well: The broth adds flavor, but don't forget to season at the end. A little salt and pepper can make a big difference. To boost the taste of your creamy sun-dried tomato orzo, start with fresh garlic. Mince it finely for a strong flavor. Toast the orzo in olive oil for a minute. This brings out a nutty taste. Add more sun-dried tomatoes if you like it rich. A splash of lemon juice at the end gives a nice zing. You can also try adding a pinch of red pepper flakes for a bit of heat. One common mistake is overcooking the orzo. Keep an eye on the time and stir often. If you add the cream too soon, it can curdle. Wait until the orzo has absorbed most of the broth. Don’t skip seasoning with salt and pepper. It makes a big difference in taste. Lastly, avoid using low-quality sun-dried tomatoes. They can be tough and bland. Always choose high-quality ingredients for the best flavor. Use fresh garlic and bright sun-dried tomatoes packed in oil. Select a rich, creamy heavy cream for a luscious sauce. Look for a good Parmesan cheese; it should be sharp and flavorful. Fresh spinach adds a pop of color and nutrition. Don’t forget fresh basil for garnishing. It adds a lovely aroma and freshness to your dish. Pro Tips Use Quality Broth: For the best flavor, use a high-quality vegetable broth or homemade broth if possible. Adjust Creaminess: If you prefer a lighter dish, you can reduce the amount of heavy cream or substitute it with half-and-half. Extra Flavor Boost: Add a pinch of red pepper flakes when sautéing the garlic for a hint of heat. Herb Variations: Experiment with different herbs like thyme or oregano for added depth of flavor. {{image_2}} You can change up the veggies in your creamy sun-dried tomato orzo. Try adding bell peppers for a sweet crunch. Zucchini gives a nice texture, while mushrooms add umami. You can also mix in peas or broccoli for more color. Just sauté the veggies with the garlic. This keeps them fresh and tasty. Adding protein makes this dish heartier. You can use cooked chicken for a classic touch. Shrimp cooks quickly and adds a nice flavor. If you want a plant-based option, try tofu. Press the tofu to remove extra water, then cube it. Cook the protein in the pan before adding garlic. This way, it gets a nice sear. To make this dish vegan, swap the heavy cream for coconut cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. You can also choose vegetable broth without animal products. This way, you keep all the flavor while following a vegan diet. Enjoy your creamy sun-dried tomato orzo guilt-free! After enjoying your creamy sun-dried tomato orzo, let it cool down. Use an airtight container for storage. Place the orzo in the container and seal it tight. This helps keep it fresh. Store it in the fridge for up to three days. Make sure to label the container with the date. This way, you know when it was made. When you’re ready to eat the leftovers, you can reheat them easily. Place the orzo in a saucepan over low heat. Add a splash of vegetable broth or cream to keep it moist. Stir often to heat it evenly. You can also use the microwave. Put the orzo in a microwave-safe bowl. Cover it with a damp paper towel. Heat in short bursts, stirring in between, until warm. If you want to save the orzo for later, freezing works well. Let the orzo cool completely. Transfer it to a freezer-safe container. Leave some space at the top for expansion. Seal it tightly and label with the date. You can freeze it for up to three months. To thaw, move it to the fridge overnight. Reheat it as described above for a quick meal. Yes, you can use other pasta shapes. Penne, fusilli, or even spaghetti work well. Just adjust the cooking time based on the pasta you choose. For example, penne may take a few extra minutes to cook fully. The key is to ensure the pasta is al dente, so keep an eye on it while it cooks. To spice up your orzo, add red pepper flakes or diced jalapeños. You can also mix in some hot sauce while cooking. Start with a small amount and taste as you go. This way, you can control the heat level to suit your taste. If you love bold flavors, feel free to be generous! Creamy Sun-Dried Tomato Orzo pairs well with many dishes. Try serving it beside grilled chicken or shrimp for added protein. A simple green salad with a tangy vinaigrette complements the dish nicely. You can also serve crusty bread to soak up the creamy sauce. Enjoy this dish in many ways! This blog post walks you through making creamy sun-dried tomato orzo. You learned about key ingredients and smart substitutions. You also discovered cooking tips for perfect results. I shared ways to customize the dish and enjoy various flavors. Proper storage and reheating tips help keep your leftovers tasty. With this guide, you can easily make orzo your way. I hope you’ll try out the recipes and variations. Enjoy your cooking journey!

Creamy Sun-Dried Tomato Orzo

A delicious and creamy orzo pasta dish with sun-dried tomatoes and spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 0.5 cup sun-dried tomatoes, chopped
  • 1 cup spinach, chopped
  • 0.5 cup heavy cream
  • 0.33 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh basil

Instructions
 

  • In a medium saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  • Add the sun-dried tomatoes and cook for another 2-3 minutes, allowing them to soften slightly.
  • Stir in the orzo pasta and toast for about 1 minute, stirring continuously to coat it with the oil.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 10-12 minutes or until the orzo is al dente and has absorbed most of the broth, stirring occasionally.
  • When the orzo is cooked, stir in the chopped spinach and cook for an additional 2 minutes until wilted.
  • Remove the pan from heat and gently fold in the heavy cream and grated Parmesan cheese. Stir until creamy and well combined.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with fresh basil leaves on top.

Notes

Garnish with fresh basil for added flavor.
Keyword creamy, orzo, pasta, vegetarian