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As the seasons shift and the comforting chill of autumn fills the air, there's nothing quite like indulging in a creamy pasta dish that wraps you in warmth and flavor. Among my favorite recipes that embody this essence is creamy sun-dried tomato orzo. I still remember the first time I prepared it on a hectic weeknight, yearning for something quick yet luxurious enough to feel like a special occasion. The vibrant hues of sun-dried tomatoes paired beautifully with the lush green of fresh spinach, creating a dish that was as visually appealing as it was delicious. With each bite, I was transported to a cozy Italian bistro, savoring a culinary experience right in the comfort of my own kitchen.

Creamy Sun-Dried Tomato Orzo

Warm up your autumn evenings with a delectable creamy sun-dried tomato orzo that brings comfort and sophistication to your dinner table. This quick yet luxurious dish features orzo pasta, rich heavy cream, tangy sun-dried tomatoes, and fresh spinach, all tossed together in a luscious sauce. Perfect for busy weeknights or special gatherings, this recipe is as easy to prepare as it is satisfying. Enjoy a taste of Italy right at home with this vibrant and flavorful meal.
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Ingredients
  

1 cup orzo pasta

2 tablespoons olive oil

3 cloves garlic, minced

1 cup sun-dried tomatoes, chopped (in oil preferred)

2 cups vegetable or chicken broth

1 cup heavy cream

1 cup baby spinach

1/2 cup grated Parmesan cheese

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil for garnish

Instructions
 

Cook the Orzo: In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain, rinse under cold water, and set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), sauté for about 1 minute until fragrant but not browned.

      Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for 2-3 minutes to meld the flavors.

        Make the Sauce: Pour in the vegetable or chicken broth, bringing it to a simmer. Lower the heat and add the heavy cream, stirring to combine. Let it simmer for about 5 minutes, allowing the sauce to thicken slightly.

          Combine Ingredients: Add the cooked orzo to the skillet, followed by the baby spinach and grated Parmesan cheese. Stir well until the spinach is wilted and everything is evenly coated. Season with salt and pepper to taste.

            Serve: Plate the creamy sun-dried tomato orzo, garnishing with fresh basil and a sprinkle of extra Parmesan if desired. Enjoy warm!

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings