Description
This creamy sun-dried tomato orzo is a comforting and delicious dish that’s perfect for any meal. With the vibrant flavors of sun-dried tomatoes, fresh spinach, and Parmesan, this recipe is sure to please!
Ingredients
Scale
- 1 package (3 ounces) dry-packed sun-dried tomatoes (about ¾ cup, tightly packed)
- 2 tablespoons olive oil
- 1 small yellow onion, cut into ¼-inch dice (about 1 cup)
- 16 ounces whole wheat orzo pasta, uncooked (about 2 ½ cups)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups nonfat milk (can use 2% or whole milk)
- 2 cups low sodium chicken broth, divided (up to 1 cup more, if needed)
- 5 ounces baby spinach, coarsely chopped (about 5 cups)
- ¼ teaspoon red pepper flakes, plus additional to taste
- 1 medium lemon, zest and juice (about 1 teaspoon zest and ¼ cup juice)
- ⅔ cup shredded Parmesan cheese (about 2 ½ ounces) (plus additional for serving)
- ¼ cup loosely packed fresh basil leaves, thinly sliced, divided
Instructions
- Place the sun-dried tomatoes in a small bowl and cover with very hot water. Let sit to rehydrate while you prepare the orzo.
- In a large Dutch oven or similar large, heavy-bottomed pot with a tight-fitting lid, heat the oil over medium-high heat. Once the oil is hot, add the onion and sauté until fragrant and beginning to soften, about 3 minutes.
- Add the orzo, garlic, salt, and black pepper. Sauté, stirring to combine the ingredients and coat the orzo with the onion and oil. Cook just until the garlic is fragrant, about 30 seconds. Be careful not to let the garlic burn.
- Slowly stir in the milk and 2 cups of the broth. Bring to a gentle boil, stirring very frequently with a wooden spoon and scraping the spoon along the bottom of the pot to prevent the orzo from sticking.
- Cover the pot and reduce the heat to a light simmer. Cook until the orzo is al dente, most of the liquid is absorbed, and the orzo is very creamy, 8 to 10 minutes. Lift the lid every few minutes to stir and run the spoon along the bottom to prevent sticking. If the pasta looks dry at any point, add additional broth as needed to loosen it.
- Drain and roughly chop the sun-dried tomatoes. Add them to the pot. Stir in the spinach, red pepper flakes, lemon zest and juice, Parmesan, and half of the basil. Continue to cook and stir until the spinach is just wilted and the cheese melts, about 1 minute.
- Taste and season with additional salt, black pepper, and red pepper flakes as desired.
- Serve immediately, sprinkled with the remaining basil and additional Parmesan.
Notes
- This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can customize the recipe by adding your favorite vegetables or proteins such as grilled chicken or shrimp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 25mg