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Creamy Sun Dried Tomato and Spinach Orzo

This 25-minute Creamy Sun Dried Tomato and Spinach Orzo is bursting with flavors, tender orzo pasta, fresh spinach, vibrant lemon zest, and Parmesan cheese. Enjoy as is or with chicken, salmon, or sausage!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Calories: 273
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp. butter, unsalted
  • 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 orzo, uncooked
  • 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
  • 1/2 cup freshly grated Parmigiano Reggiano, plus more to taste and for garnish (i use a microplane to get it in fine shreds)
  • 2 Tbsp. fresh lemon juice (juice from 1/2 lemon)
  • 1/2 cup heavy cream
  • Garnish with freshly cracked black pepper, more Parmigiano reggiano, lemon zest, more basil, etc. 

Method
 

  1. Saute: Melt the butter in a large saute pan over medium heat. Add the shallot, season with salt, and stir until fragrant, for 2-3 minutes. Add the garlic and chili flakes and stir for 30 seconds.
  2. Add orzo: Add the lemon zest, orzo, and sun-dried tomatoes and stir to combine.
  3. Cook until al dente: Add the broth and bring to a boil. Cook, uncovered, until the pasta is al dente, ~6-8 minutes, or until the pasta is cooked to your preference, stirring frequently so the orzo doesn’t stick to the bottom of the pan. 
  4. Stir in the yumminess: Add in the spinach, basil, parmigiano reggiano, lemon juice, and cream. Stir well until creamy and spinach has wilted.
  5. Serve immediately and garnish. Enjoy!!

Notes

  • To ensure your orzo is cooked perfectly, taste it a minute or two before the package instructions suggest; it should be al dente but still firm to the bite.
  • Keep an eye on the heat when adding the cream; if it gets too hot, it can break and separate. Stir it in gently over low heat for a smooth finish.
  • If you’re out of heavy cream, you can substitute it with full-fat coconut milk for a dairy-free alternative that still offers creaminess.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth to restore creaminess and prevent dryness.
  • For added flavor, consider sautéing the garlic until it's just golden before adding the broth; this enhances the overall depth of the dish.