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!

Course Side Dish

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 273kcal

Author Tawnie Graham of Kroll's Korner

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.

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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.

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