Description
1 cup orzo pasta
1 tbsp olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
2 cups vegetable or chicken broth
½ cup heavy cream (or coconut milk for dairy-free)
1 tsp dried oregano
½ tsp red pepper flakes (optional)
2 cups fresh spinach, chopped
½ cup grated Parmesan cheese (or vegan alternative)
Salt and black pepper to taste
Fresh basil for garnish
Directions:
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Stir in the sun-dried tomatoes and cook for another minute.
Add the orzo pasta and toast it slightly for 1-2 minutes, stirring frequently.
Pour in the vegetable or chicken broth, heavy cream, oregano, red pepper flakes, salt, and black pepper. Stir well.
Bring to a gentle simmer, cover, and cook for about 10 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
Stir in the chopped spinach and Parmesan cheese, letting the spinach wilt and the cheese melt.
Remove from heat, garnish with fresh basil, and serve warm.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 340 per serving Servings: 4 servings
