Delicious and filling, this Sun Dried Tomato and Spinach Orzo one-pot dish is ready in less than 30 minutes! It's perfect for busy weeknights, or to serve at a dinner party or a special occasion!
¼cupsun dried tomatoes(packed in oil - drained and sliced)
2clovesgarlic(finely minced)
½teaspoonsalt
¼teaspoonblack pepper
2cupsfresh spinach(roughly chopped)
½cupcream(any kind — heavy cream will give richer flavor, light cream will be a bit thinner)
¼cupshredded Parmesan cheese
2tablespoonsfresh parsley
Instructions
Combine broth, orzo, tomatoes, garlic, salt and pepper in a medium skillet.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
Stir in spinach, cream, Parmesan and parsley and serve.
Video
Notes
Ingredients and Substitutions:
Broth: I always use low-sodium broth so I can adjust the salt to my tastes. If you are using salted broth, you may want to wait to add salt until the end (since the Parmesan is also salty)
Orzo is one of the best pasta types for a one-pot pasta because it is small, but any short pasta will work here. If you use long pasta, I recommend breaking it into smaller pieces so that they don't clump together.
Spinach: you can substitute with frozen spinach that has been thawed and drained -- you'll use about ½ cup.
Cream: I prefer heavy cream here, for a rich and flavorful sauce. However, you can use any cream or even whole milk or evaporated milk -- the richer the dairy, the richer the flavor and the thicker the sauce.
Storage
Store: Store this dish in an airtight container in the refrigerator for 4-5 days. Allow it to cool to room temperature before putting it in the fridge. Reheat on the stovetop or in the microwave.
Freeze: Put it in an airtight container and then store it in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.