Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Sun-Dried Tomato and Spinach Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy Sun Dried Tomato and Spinach Orzo is a quick and flavorful dish perfect for a weeknight dinner. Tender orzo pasta is cooked in savory chicken broth and combined with garlic, shallots, sun-dried tomatoes, fresh spinach, basil, lemon zest, and Parmesan cheese, all brought together with a touch of heavy cream for richness. Ready in just 25 minutes, it makes a delightful vegetarian main or a perfect side to chicken, salmon, or sausage.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 Tbsp. unsalted butter
  • 1 small shallot, minced (~1/4 cup)
  • 1/2 tsp. kosher salt, plus more to taste
  • 5 cloves garlic, minced
  • Pinch chili flakes (optional)
  • 1 tsp. lemon zest
  • 1 1/2 cups uncooked orzo
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 3 cups chicken broth
  • 3 cups baby spinach, roughly chopped or torn
  • 2 Tbsp. fresh basil, chopped
  • 1/2 cup freshly grated Parmigiano Reggiano, plus more for garnish
  • 2 Tbsp. fresh lemon juice (from 1/2 lemon)
  • 1/2 cup heavy cream
  • Freshly cracked black pepper, for garnish

Instructions

  1. Sauté Aromatics: Melt the butter in a large sauté pan over medium heat. Add the minced shallot, season with salt, and cook, stirring occasionally, until fragrant and slightly softened, about 2-3 minutes. Then add the minced garlic and optional chili flakes, stirring for 30 seconds to release their aroma.
  2. Add Orzo and Tomatoes: Stir in the lemon zest, uncooked orzo, and chopped sun-dried tomatoes, mixing everything to combine evenly.
  3. Cook Orzo: Pour in the chicken broth and bring the mixture to a boil. Reduce heat slightly and cook uncovered, stirring frequently to prevent sticking, until the orzo is al dente—this typically takes about 6-8 minutes but can be adjusted to your preferred pasta texture.
  4. Incorporate Creamy Elements: Once the pasta is cooked, add the baby spinach, chopped fresh basil, grated Parmesan cheese, fresh lemon juice, and heavy cream. Stir thoroughly until the spinach wilts and the sauce becomes creamy and well combined.
  5. Finish and Serve: Season to taste with additional salt and freshly cracked black pepper. Garnish with extra Parmesan, lemon zest, and basil if desired. Serve immediately for the best texture and flavor.

Notes

  • For a vegan variation, substitute butter with olive oil, use vegetable broth, omit Parmesan, and use a plant-based cream alternative.
  • If sun-dried tomatoes are not oil-packed, rehydrate them in hot water for 10 minutes before chopping.
  • Stir frequently during the orzo cooking to prevent it from sticking to the pan.
  • Adjust cream quantity based on desired richness and consistency.
  • This dish pairs wonderfully with grilled chicken, salmon, or sausage for added protein.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/creamy-sun-dried-tomato-and-spinach-orzo-recipe/