Ingredients
Scale
- 2 cups orzo pasta
- 3 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 4 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Italian seasoning, salt, and black pepper to taste
Instructions
- In a large deep skillet or pot, heat olive oil over medium heat. Sauté minced garlic until fragrant.
- Stir in chopped sun-dried tomatoes and Italian seasoning; cook for another minute.
- Add orzo pasta, coating it with the garlic mixture. Pour in vegetable broth and heavy cream; season with salt and black pepper. Bring to a gentle boil, then reduce to medium-low heat. Simmer for 12-15 minutes until the orzo is tender.
- Incorporate spinach in batches until wilted (about 2-3 minutes).
- Remove from heat and mix in grated Parmesan cheese until melted. Let rest for 2-3 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg