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To make creamy sun-dried tomato orzo with spinach, gather these simple ingredients: - 1 cup orzo pasta - 1 cup vegetable broth - 1 cup heavy cream - 1/2 cup sun-dried tomatoes, chopped - 2 cups fresh spinach, roughly chopped - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 2 tablespoons extra virgin olive oil - Salt and pepper to taste - Fresh basil leaves for garnish If you need to swap some items, here are great options: - Orzo pasta: You can use any small pasta, like couscous or ditalini. - Vegetable broth: Chicken broth works well if you prefer. - Heavy cream: Use coconut cream for a lighter option. - Sun-dried tomatoes: Fresh tomatoes can replace them but will alter the flavor. - Spinach: Kale or arugula will give a different taste and texture. This dish is rich and filling. Here’s a general look at its nutritional value per serving: - Calories: Around 400 - Protein: 12g - Carbohydrates: 50g - Fats: 18g - Fiber: 3g This meal is comforting and delicious. Enjoy every bite! Start by gathering all your ingredients. This makes cooking easier and fun. You will need: - 1 cup orzo pasta - 1 cup vegetable broth - 1 cup heavy cream - 1/2 cup sun-dried tomatoes, chopped - 2 cups fresh spinach, roughly chopped - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 2 tablespoons extra virgin olive oil - Salt and pepper to taste - Fresh basil leaves for garnish Make sure your kitchen tools are ready. You will need a large saucepan and a stirring spoon. 1. Heat the oil: In your large saucepan, add the extra virgin olive oil. Turn the heat to medium and wait until it shimmers. 2. Sauté the garlic: Add minced garlic to the oil. Stir frequently for about 1 minute. You want the garlic fragrant but not brown. 3. Add sun-dried tomatoes: Mix in the chopped sun-dried tomatoes. Cook for 2-3 minutes to release their flavors into the oil. 4. Incorporate orzo: Add the orzo pasta to the pan. Stir well to coat the pasta with the oil and tomato mix. 5. Pour in broth: Add the vegetable broth and bring the mix to a gentle boil. Once boiling, lower the heat and cover. Let it simmer for about 10 minutes until the orzo is soft and absorbs most liquid. 6. Stir in cream and cheese: Add heavy cream and grated Parmesan cheese. Mix until the cheese melts and the sauce becomes creamy. 7. Fold in spinach: Gently mix in the chopped spinach. Let it wilt for 2-3 minutes. Season with salt and pepper to taste. 8. Thicken the sauce: Remove from heat and let it sit for a couple of minutes. This helps the sauce thicken. 9. Serve: Finally, serve the orzo warm, garnished with fresh basil leaves for added flavor. To make your dish as creamy as possible, follow these tips: - Use heavy cream. It gives the best creaminess. - Stir constantly when adding cheese. This ensures a smooth sauce. - Let the orzo sit after cooking. This helps it absorb extra cream. - Adjust the heat. Too high can make the sauce separate. Keep it low and slow for best results. These steps will help you create a rich and creamy dish that everyone will enjoy. To cook orzo perfectly, follow these tips: - Use plenty of water. This helps prevent sticking. - Add salt to the boiling water for flavor. - Stir the orzo often while it cooks. This keeps it from clumping together. - Taste the orzo a minute before the time is up. It should be tender but firm. To make your dish even tastier, try these ideas: - Add a squeeze of lemon juice for a fresh kick. - Toss in red pepper flakes for a touch of heat. - Mix in herbs like thyme or oregano for more depth. - You can also add more cheese for extra creaminess. Here are some pitfalls to watch for: - Don’t rush the cooking time. Let the orzo absorb the broth fully. - Avoid overcooking the spinach. It should wilt but stay bright green. - Don’t skip seasoning. Salt and pepper are key for flavor. - Lastly, make sure to stir well after adding cream and cheese. This ensures every bite is creamy and delicious. {{image_4}} You can easily make this dish vegetarian. Just use vegetable broth and skip the cheese, or swap in a plant-based cheese. For a vegan version, replace heavy cream with coconut cream or cashew cream. This keeps the dish creamy and rich without dairy. Want to boost nutrition? Add cooked chicken or shrimp for protein. You can also toss in other veggies, like bell peppers or zucchini. These add color and flavor. If you like heat, sprinkle in some red pepper flakes for a kick. Looking for a twist? Try adding pesto instead of the creamy sauce. It brings a fresh taste and bright color. You can also use a simple tomato sauce for a lighter option. For a tangy flavor, mix in some lemon juice or zest. This adds brightness and lifts the whole dish. To keep your creamy sun-dried tomato orzo fresh, let it cool first. Then, place it in an airtight container. Store it in the fridge for up to three days. This helps maintain its creamy texture and flavor. If you notice any liquid separation, just stir it well before serving. When it's time to enjoy your leftovers, reheat them on the stove. Add a splash of vegetable broth or cream for moisture. Heat over low to medium heat, stirring often until warm. You can also use the microwave. Just cover it loosely and heat in short bursts, stirring in between. This keeps the dish creamy and prevents it from drying out. You can freeze creamy sun-dried tomato orzo, but it may change texture. Let it cool completely before freezing. Place it in a freezer-safe container or bag. It can last for up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Then reheat it gently, adding cream or broth to restore creaminess. Avoid freezing with fresh spinach since it can become soggy when thawed. Yes, you can make this recipe gluten-free. Use gluten-free orzo pasta instead of regular orzo. Be sure to check the label to confirm it is certified gluten-free. The cooking process remains the same, and the dish will still taste great. You can use several options instead of heavy cream. Try coconut cream for a dairy-free choice. You can also use cashew cream or a blend of milk and cornstarch to mimic the creaminess. Each option will give a unique flavor, but they will keep the dish rich and smooth. Making this recipe ahead is simple. Cook the orzo and sauce as directed, but stop before adding fresh spinach. Allow the dish to cool and then store it in the fridge. When you’re ready to serve, reheat the dish on low heat. Add the spinach during reheating. This way, you keep the spinach fresh and vibrant. This blog post covered all you need for a great orzo dish. We explored the key ingredients and helpful substitutes, ensuring you have options. I shared step-by-step cooking instructions to help you achieve perfect creaminess. We also highlighted tips and tricks to avoid common mistakes and enhance flavor. Lastly, you learned about variations and how to store leftovers. Keep these tips in mind for future cooking. Now, you're ready to make a delicious orzo meal that suits your taste and needs!

Creamy Sun-Dried Tomato Orzo with Spinach

Savor the flavors of creamy sun-dried tomato orzo with spinach in just 25 minutes! This easy recipe blends aromatic garlic, rich cream, and fresh spinach for a delightful meal that's perfect for any occasion. With simple ingredients and quick steps, you’ll have a delicious dish ready to impress. Click to explore this creamy sun-dried tomato orzo recipe and elevate your dinner routine!
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Ingredients
  

1 cup orzo pasta

1 cup vegetable broth

1 cup heavy cream

1/2 cup sun-dried tomatoes, chopped

2 cups fresh spinach, roughly chopped

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large saucepan, heat the extra virgin olive oil over medium heat until shimmering.

    Add the minced garlic to the saucepan and sauté for about 1 minute, stirring frequently, until the garlic is fragrant but not browned.

      Incorporate the chopped sun-dried tomatoes into the pan, cooking for an additional 2-3 minutes. This will help release their rich flavors into the oil.

        Add the orzo pasta into the saucepan, stirring thoroughly to coat the pasta with the oil and tomato mixture.

          Pour in the vegetable broth, then bring the mixture to a gentle boil. Once boiling, lower the heat, cover the saucepan, and let it simmer for approximately 10 minutes, or until the orzo is al dente and most of the liquid has been absorbed.

            Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese is fully melted and the sauce is creamy and smooth.

              Gently fold in the chopped fresh spinach, allowing it to wilt for about 2-3 minutes. Season with salt and pepper to taste, adjusting as needed.

                Remove the saucepan from heat and let it sit for a couple of minutes to thicken up slightly.

                  Serve the orzo warm, garnished with fresh basil leaves for an added touch of flavor and freshness.

                    Prep Time: 10 min | Total Time: 25 min | Servings: 4