Creamy Tuscan Orzo Bowl Recipe

Introduction

This Creamy Tuscan Orzo Bowl is a comforting and flavorful one-pan meal that combines tender orzo pasta with sun-dried tomatoes, fresh spinach, and a rich Parmesan cream sauce. It’s perfect for a quick weeknight dinner that feels special without much effort.

Ingredients

• 1 1/2 cups orzo pasta
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup sun-dried tomatoes, drained and sliced
• 4 cups baby spinach
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until it becomes translucent.
2. Step 2: Stir in the minced garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
3. Step 3: Add the orzo pasta to the skillet and toast it for about 2 minutes, stirring frequently to prevent burning.
4. Step 4: Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
5. Step 5: Reduce the heat to low. Stir in the heavy cream, grated Parmesan cheese, dried Italian herbs, and crushed red pepper flakes if using. Cook for 2 to 3 minutes until the sauce thickens and becomes creamy.
6. Step 6: Fold in the baby spinach and stir until wilted. Season with salt and black pepper to taste.
7. Step 7: Serve immediately, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.

Tips & Variations

• For a lighter version, substitute heavy cream with half-and-half or coconut cream.
• Add cooked grilled chicken or sautéed mushrooms for extra protein and flavor.
• Use fresh Italian herbs instead of dried for a brighter taste if available.
• If you prefer a spicier dish, increase the crushed red pepper flakes or add a pinch of cayenne pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or cream to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe, couscous, or small shells can be used, but cooking times may vary slightly.

Is this recipe suitable for vegans?

To make this dish vegan, substitute the heavy cream with a plant-based alternative and use nutritional yeast instead of Parmesan cheese.

Creamy Tuscan Orzo Bowl Recipe

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★★★★★

4.6 from 98 reviews

• Author: Cleo
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Creamy Tuscan Orzo Bowl is a comforting and flavorful one-pan dish featuring tender orzo pasta simmered in vegetable broth, combined with sun-dried tomatoes, fresh spinach, and a rich creamy Parmesan sauce infused with Italian herbs and a hint of crushed red pepper flakes for a subtle kick. Perfect for a quick and satisfying vegetarian meal.

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Ingredients

Scale 1x2x3x

Orzo and Broth

• 1 1/2 cups orzo pasta
• 4 cups vegetable broth

Vegetables and Aromatics

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup sun-dried tomatoes, drained and sliced
• 4 cups baby spinach

Creamy Sauce

• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste

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Instructions

1. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook for 3 to 4 minutes until translucent and fragrant.
2. Add Garlic and Tomatoes: Stir in the minced garlic and sliced sun-dried tomatoes. Cook for 1 minute until the garlic is fragrant, taking care not to burn it.
3. Toast Orzo: Add the orzo pasta to the skillet. Toast it for about 2 minutes, stirring frequently to prevent sticking and to enhance its nutty flavor.
4. Simmer Orzo: Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook, stirring occasionally, for 8 to 10 minutes until the orzo is al dente and most of the liquid has been absorbed.
5. Incorporate Cream and Cheese: Reduce the heat to low. Stir in the heavy cream, grated Parmesan cheese, dried Italian herbs, and crushed red pepper flakes if using. Cook for an additional 2 to 3 minutes until the sauce thickens and becomes creamy.
6. Add Spinach and Season: Fold in the baby spinach and stir until wilted. Season the dish with salt and black pepper to taste, adjusting according to your preference.
7. Serve: Serve the creamy Tuscan orzo immediately, garnished with additional Parmesan cheese and a drizzle of olive oil if desired for extra richness.

Notes

• You can substitute vegetable broth with chicken broth if you prefer a non-vegetarian option.
• For a lighter version, replace heavy cream with half-and-half or a non-dairy cream alternative.
• The crushed red pepper flakes are optional and can be omitted or adjusted for desired spice level.
• Make sure to stir frequently while simmering the orzo to prevent it from sticking to the pan.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream to loosen the sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Creamy Tuscan Orzo, Orzo Pasta, Vegetarian Pasta Recipe, Sun-Dried Tomatoes, Spinach, Italian Herbs, One-Pan Dinner