You have the ultimate freedom for dinner plans tonight, but may I strongly suggest this Creamy Sun- Dried Tomato and Spinach Orzo?! It’s been a family favorite for years, and I actually have a version of it in my Instant Pot Cookbook , but thought it needed a spot on my website too because it’s that good!
I love orzo for its versatility, quick cook time, and how you can use it in a variety of dishes, like in soups , pastas like this, or in salads like my Mediterranean Orzo Salad !
This dish comes together quickly and with minimal effort (woo!). It’s creamy, flavor-packed, and delicious as is or with a protein like my chicken meatballs , sausage, salmon , or steak! I mean, what’s not to love about a one-pot meal filled with orzo, Parmesan, cream, sun-dried tomatoes, and spinach? It truly feels like a restaurant-quality meal but at home.
What is orzo?
First things first, orzo is not rice. It may resemble the shape, but it’s actually pasta. It’s made from wheat (semolina flour) and is a lovely small but mighty pasta. You’ll see it commonly in soups, pasta dishes and salads.
Table Talk with Tawnie
I seriously love a one pot meal! As a busy mama working all day, and one who cooks and bakes for her job to top it off, sometimes it can be exhausting (and overwhelming) to plan another dinner. real talk That’s where dishes like this come in handy. The only thing you have to chop is a small shallot! Can I get an Amen for that?! Little prep, easy clean up, packed with flavor, the kids love it, AND great for meal prep? It’s checking all the boxes. A few other one pot favorites are my One Pot Chicken and Rice Casserole , One Pot Chicken Fajita Pasta , One Pot Hamburger Macaroni , and this Teriyaki Chicken and Rice Skillet . Grab your skillet and ingredients and whip this up in 25 minutes or less!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Orzo Pasta : I love how the orzo cooks quickly and absorbs the flavors of the sauce beautifully. You can find a gluten-free orzo in most stores now. I have not tested this recipe with quinoa or rice.
- Sun-Dried Tomatoes : Use oil-packed sun-dried tomatoes for the best taste and texture.
- Garlic : use fresh garlic cloves, and you can either mince it or press it through a garlic press.
- Broth : feel free to use a chicken or vegetable broth. ps: I have a homemade chicken broth recipe that is amazing in this recipe!
- Heavy Cream : Creates a luscious, creamy consistency. For a lighter version, you can use half-and-half. I haven’t tested this recipe using dairy free alternatives, but I bet coconut cream would work well, it just might change the flavor profile.
- Parmesan Cheese : Brings a salty, nutty richness to the dish.
- Lemon : I like to use both the zest and juice to add bright flavors to the orzo.
- Spinach : A great way to add a pop of color and extra nutrients.
- Butter : Used to sauté the shallots and garlic.
- Salt, Pepper, Chili flakes : Simple yet effective seasonings to elevate the dish.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Saute shallots
Saute the shallots in melted butter, and add salt and chili flakes.
Add orzo
Add the lemon zest, orzo, and sun-dried tomatoes and stir to combine. This step helps to lightly toast the orzo and it enhances the dishes flavor.
Add broth
Cook until the pasta is al dente, ~6-8 minutes, stirring frequently so the orzo doesn’t stick to the bottom of your pan.
Add in everything else!
Stir it all in, taste and adjust any seasonings based on preference.
Serve it up straight away!
The longer it sits, the less creamy it becomes so I like to make this and serve it right when I make it.
Expert Tips
- ✔ Adjust the Creaminess: Add more broth for a looser consistency or extra Parmesan for a thicker sauce. ✔ Add Protein: Grilled chicken, meatballs, shrimp, or even crispy bacon make great protein additions.
- ✔ Pesto Twist → Stir in a spoonful of basil pesto for a fresh, herby flavor.
- ✔ Reheating : This dish thickens as it sits, like most pastas it absorbs all the yummy sauce. Reheat over medium-low heat and add in broth, cream, or even a little water to loosen it up and make it creamy again.
Storage
- Refrigerate: Store in an airtight container in the refrigerator for up to 4 days .
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Which protein would you pair with this orzo?
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📸 Photography by Creating Kaitlin
Creamy Sun Dried Tomato and Spinach Orzo
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.
Instructions
- 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 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
- Add orzo: Add the lemon zest, orzo, and sun-dried tomatoes and stir to combine. 1 tsp. lemon zest, 1 1/2 cups orzo, uncooked, 1/2 cup oil-packed sun-dried tomatoes, chopped
- 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. 3 cups chicken broth
- Stir in the yumminess: Add in the spinach, basil, parmigiano reggiano, lemon juice, and cream. Stir well until creamy and spinach has wilted. 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
- Serve immediately and garnish. Enjoy!! Garnish with freshly cracked black pepper, more Parmigiano reggiano, lemon zest, more basil, etc.
Video
Notes
- Refrigerate: Store in an airtight container in the refrigerator for up to 4 days .
- Reheating : This dish thickens as it sits, like most pastas it absorbs all the yummy sauce. Reheat over medium-low heat and add broth, cream, or even a little water to loosen it up and make it creamy again.
