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 grated Parmesan cheese
- 2 tablespoons olive oil
- Italian seasoning, salt, and pepper
Instructions
- Heat olive oil in a large deep skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant.
- Add chopped sun-dried tomatoes and Italian seasoning; cook for another minute.
- Stir in orzo pasta, then pour in vegetable broth and heavy cream. Season with salt and pepper, bringing to a gentle boil.
- Reduce heat to medium-low and simmer for 12-15 minutes, stirring frequently until the orzo is tender.
- Add spinach in batches until wilted (about 2-3 minutes), then remove from heat.
- Stir in grated Parmesan cheese until melted and creamy. Adjust seasoning if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg