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Homemade Creamy Spinach Sun-Dried Tomato Orzo photo
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Creamy Spinach Sun-Dried Tomato Orzo

This Creamy Spinach Sun-Dried Tomato Orzo is a quick, comforting dish bursting with cheesy, tangy flavors and fresh spinach!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: Comfort Food, Creamy, Easy, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 1 cup orzo pasta
  • 2 cups fresh spinach chopped
  • 1/2 cup sun-dried tomatoes chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • salt and pepper to taste

Instructions

  • Start by chopping the fresh spinach and sun-dried tomatoes into bite-sized pieces. Mince the garlic cloves finely, and grate the Parmesan cheese if you haven’t already.
  • Heat the olive oil in your saucepan or skillet over medium heat. Once shimmering, add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
  • Add the orzo pasta to the pan and stir frequently for 2-3 minutes to toast it slightly.
  • Pour in the chicken broth and heavy cream. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook the orzo uncovered, stirring occasionally, until tender and most liquid is absorbed, about 10-12 minutes.
  • Once the orzo is nearly cooked, stir in the chopped spinach and sun-dried tomatoes. The spinach will wilt quickly, and the tomatoes will soften, releasing their flavor.
  • Remove the pan from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  • Scoop the creamy orzo onto plates or into bowls and serve warm immediately.

Equipment

  • Medium saucepan or deep skillet
  • Measuring Cups and Spoons
  • Wooden spoon or silicone spatula
  • Knife and cutting board
  • Grater

Notes

  • Use sun-dried tomatoes packed in oil for better flavor and softness.
  • Freshly grate Parmesan cheese for a smoother, more flavorful sauce.
  • Store leftovers in the refrigerator for up to 3 days; reheat gently with a splash of broth or cream.
  • Try substituting orzo with couscous or acini di pepe for a different texture.
  • Make it dairy-free by using coconut milk and nutritional yeast instead of cream and Parmesan.