This creamy spinach orzo dish is packed with flavor! The little pasta combines perfectly with sun-dried tomatoes and artichokes for a tasty meal that’s sure to please everyone.
Honestly, who can resist creamy goodness? I love making it when I want something comforting and easy. Plus, it looks fancy enough for guests, but it’s super simple to throw together!
Key Ingredients & Substitutions
Orzo Pasta: This tiny pasta is perfect for creamy dishes! If you’re out, you can swap it for other small pasta like ditalini or even rice for a gluten-free option.
Sun-Dried Tomatoes: These add a lot of flavor. If you can’t find them, try using fresh tomatoes mixed with a bit of tomato paste for a similar taste. I personally love the oil-packed kind for added richness!
Artichoke Hearts: You can use canned or frozen artichokes. If you’re a fan of flavors, marinated artichokes are also a great option! They add a nice zing.
Fresh Spinach: Feel free to use other greens like kale or Swiss chard. I prefer spinach for its tender texture. If using frozen spinach, make sure to thaw and drain it well first.
Heavy Cream: For a lighter version, you can use half-and-half or even a dairy-free milk like cashew or coconut cream, keeping in mind that it might alter the flavor a bit.
How Do You Make the Creamy Sauce Without Curdling?
The creamy base is key to this dish. To avoid curdling the cream, make sure to keep the heat low once you add it in. Here are some friendly tips:
- Gradually add the heavy cream after the orzo has cooked. This helps retain a smooth texture.
- Stir constantly to keep the cream mixed with the other ingredients.
- Don’t let the mixture boil after you add the cream; gentle simmering is best.
With these tips in hand, you’ll achieve a wonderfully creamy dish every time! Enjoy cooking!
How to Make Creamy Spinach Orzo with Sun-Dried Tomatoes and Artichokes
Ingredients You’ll Need:
For the Pasta Base:
- 1 cup orzo pasta
- 1 1/2 cups vegetable broth (or chicken broth)
For the Flavor:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
- 1 cup artichoke hearts, chopped (marinated or canned, drained)
For Creaminess:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
For Freshness:
- 4 cups fresh spinach, roughly chopped
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 15 minutes of prep time and about 15 minutes of cooking, making a total of around 30 minutes to bring this creamy delight to your table!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large skillet over medium heat. Once hot, add the minced garlic, and sauté for about 1 minute until it becomes fragrant. You want to make sure it doesn’t burn, so keep an eye on it!
2. Combine the Veggies:
Add the chopped sun-dried tomatoes and the artichoke hearts into the skillet with the garlic. Cook these together for about 2-3 minutes, stirring occasionally. This allows all those yummy flavors to come together and mingle!
3. Cook the Orzo:
Pour in the vegetable broth and boost the heat to bring everything to a boil. Next, stir in the orzo pasta, reduce the heat to a simmer, and let it cook uncovered for about 10-12 minutes. Stir occasionally to make sure nothing sticks to the bottom!
4. Create the Creamy Sauce:
Once the orzo is cooked and most of the liquid is absorbed, it’s time for the good stuff! Stir in the heavy cream, Parmesan cheese, and chopped spinach. Cook for another 2-3 minutes, stirring frequently, until the spinach has wilted and everything is nice and creamy.
5. Season to Taste:
Season your dish with salt, black pepper, and red pepper flakes if you like a little heat. Tweak the seasoning to match your taste preferences!
6. Serve and Garnish:
Once you’ve finished cooking, remove the skillet from the heat. Garnish with fresh basil or parsley for a pop of color and a burst of freshness. Serve it warm and enjoy the creamy goodness!
Bon appétit! Your creamy spinach orzo with sun-dried tomatoes and artichokes is ready to be savored!
Can I Use Gluten-Free Orzo for This Recipe?
Absolutely! There are many gluten-free orzo options available made from rice or quinoa. Just cook them according to package instructions, and you can enjoy this dish without gluten!
What Other Vegetables Can I Add?
Feel free to mix in other vegetables like zucchini, bell peppers, or peas! Just make sure to adjust the cooking time for any veggies that need more time to soften.
How Should I Store Leftover Creamy Spinach Orzo?
Store leftover orzo in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or cream to loosen the sauce, as it may thicken in the fridge.
Can I Make This Recipe Vegan?
Definitely! Use vegan cream, nutritional yeast instead of Parmesan, and check that the broth is vegetable-based. This way, you can enjoy the same creamy goodness without dairy!
