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.
I first made this Creamy Tuscan Orzo Bowl for my family on a chilly evening when we were craving comfort food without too much effort. Everyone loved the cozy flavors and the simple prep made it an instant favorite in our weeknight rotation.
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
Instructions
- Sauté Aromatics:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes until translucent.
- Add Garlic & Tomatoes:
- Stir in garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
- Toast Orzo:
- Add orzo to the skillet and toast for 2 minutes, stirring frequently.
- Simmer Orzo:
- Pour in vegetable broth and bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
- Make It Creamy:
- Reduce heat to low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes. Mix well and cook 2–3 minutes until sauce is creamy.
- Add Spinach:
- Add baby spinach and stir until wilted. Season with salt and black pepper to taste.
- Serve:
- Serve hot, garnished with extra Parmesan and a drizzle of olive oil if desired.
Save This Creamy Tuscan Orzo Bowl has quickly become a staple at our family table thanks to its heartiness and rich taste. Even picky eaters at home ask for seconds.
Required Tools
Large skillet, wooden spoon or spatula, measuring cups and spoons, knife and cutting board are needed to prepare this dish.
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
Each serving provides about 430 calories, 18 g total fat, 54 g carbohydrates, and 13 g protein.
Save Garnish generously with Parmesan and a drizzle of olive oil for an extra special finish. Enjoy this bowl hot when you want a comforting meal fast.
Recipe FAQ
- → Can another pasta shape be used for this bowl?
While orzo is preferred for its texture, small pasta shapes like ditalini or mini shells can also work with slight adjustments to cooking time.
- → How do I keep the sauce creamy and not dry?
Be sure to add enough broth during cooking, then stir in the cream and Parmesan while the mixture is still moist. Avoid overcooking once the cream is added.
- → Is it possible to make this dairy-free?
Yes, replace heavy cream and Parmesan with plant-based alternatives. Coconut cream and vegan cheese offer a similar creamy texture.
- → What vegetables pair well with the orzo bowl?
Spinach and sun-dried tomatoes add vibrant color and flavor, but kale, roasted bell peppers, or artichokes can also be added for variety.
- → Can I prepare this dish ahead of time?
Cooked orzo can be stored in the refrigerator for up to two days. Reheat gently with a splash of broth or cream to restore its creamy consistency.
- → Is this suitable for a vegetarian diet?
Yes, all listed ingredients are vegetarian, but check cheese labels to ensure they use vegetarian rennet.