Creamy Tuscan Orzo Bowl

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 discovered this creamy Tuscan orzo bowl when searching for a quick weeknight vegetarian dinner that felt indulgent. The combination of the creamy sauce and sun-dried tomatoes made it an instant favorite in our house.

Ingredients

• Orzo pasta: 1 1/2 cups (300 g)
• Vegetable broth: 4 cups (960 ml)
• Olive oil: 2 tablespoons
• Yellow onion: 1 small finely chopped
• Garlic cloves: 3 minced
• Sun-dried tomatoes: 1 cup (50 g) drained and sliced
• Baby spinach: 4 cups (120 g)
• Heavy cream: 3/4 cup (180 ml)
• Parmesan cheese: 1/2 cup (50 g) grated
• Dried Italian herbs: 1 teaspoon
• Crushed red pepper flakes: 1/2 teaspoon optional
• Salt and black pepper: to taste

Instructions

Easily open jars, bottles, and cans while cooking, making meal prep smoother and less frustrating.

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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 and tomatoes:

Stir in garlic and sun-dried tomatoes and cook 1 minute until fragrant.

Toast orzo:

Add orzo to the skillet and toast for 2 minutes stirring frequently.

Simmer:

Pour in vegetable broth and bring to a gentle simmer. Cook stirring occasionally for 8 to 10 minutes or until orzo is al dente and most liquid has absorbed.

Add cream and cheese:

Reduce heat to low. Stir in heavy cream Parmesan Italian herbs and red pepper flakes if using. Cook for 2 to 3 minutes until creamy.

Finish with spinach:

Add baby spinach and stir until wilted. Season with salt and black pepper to taste.

Serve:

Dish hot garnished with extra Parmesan and a drizzle of olive oil if desired.

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My family always requests this for cozy weekends and it turns our dinner table into a mini Italian celebration each time we serve it.

Make It Your Own

Add white beans or even grilled chicken (if not strictly vegetarian) to boost the protein and heartiness of this dish.

Serving Recommendations

Serve with a crisp white wine like Pinot Grigio and a side of crusty bread to soak up the creamy sauce.

Storage & Reheating

Leftovers keep well in the refrigerator for up to two days. Stir in a splash of broth or cream when reheating to restore creaminess.

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Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Enjoy this easy and creamy Tuscan orzo bowl as a hearty main dish any night of the week. Each bite brings comfort and classic Italian flavor to your table.

Frequently Asked Questions

→ How do I achieve a creamy sauce without curdling?

Simmer the cream gently on low heat and add it after the orzo is fully cooked to prevent curdling. Stir continuously to maintain a smooth texture.

→ Can I use fresh tomatoes instead of sun-dried?

Fresh tomatoes can be used but will change the flavor profile and moisture level. Consider roasting them to concentrate flavors closer to sun-dried.

→ What is the best way to cook orzo for this dish?

Toast the orzo briefly before simmering in vegetable broth for enhanced flavor and a slightly nutty taste, cooking until al dente.

→ How can I make this dish vegan?

Substitute heavy cream with a plant-based alternative and omit Parmesan or use a vegan cheese substitute to maintain creaminess and flavor.

→ What herbs complement the Tuscan flavor here?

Dried Italian herbs like oregano, basil, and thyme enhance the Tuscan essence, with optional red pepper flakes adding gentle heat.