Description
1 cup orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
1 cup spinach, roughly chopped
½ cup heavy cream
1/3 cup Parmesan cheese, grated
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
¼ cup fresh basil, chopped (for garnish)
Directions:
Cook the orzo according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
Add the sun-dried tomatoes and spinach to the skillet, and cook for another 2-3 minutes until the spinach wilts.
Pour in the heavy cream and bring the mixture to a simmer. Stir in the Parmesan cheese, dried basil, salt, and black pepper.
Add the cooked orzo to the skillet, stirring to coat the pasta in the creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your
desired consistency.
Garnish with fresh basil and serve warm.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
