Creamy Tuscan Orzo
Creamy Tuscan Orzo
Table of Contents
Pasta, veggies, and a wonderfully creamy sauce? Count me in! Lately, I’m all about quick one-pot meals that fit into my busy life juggling work, a toddler, and a barn full of animals. This creamy Tuscan Orzo recipe is a lifesaver! Ready in just 30 minutes with easy ingredients, this big-batch dish is perfect for the whole family. With creamy, tomatoey pasta and wilted spinach, it’s the ultimate cozy comfort food.
What Is Creamy Tuscan Orzo ?
Creamy tuscan orzo embodies the tradition of simple, budget-friendly meals that can be prepared in large quantities. Cooked in a creamy tomato broth, orzo pasta becomes rich, thick, and incredibly flavorful.
Creamy Tuscan Orzo Ingredients
Here’s what you’ll need to make Creamy Tuscan Orzo:
- Olive Oil: Helps the onions and garlic cook without burning.
- Butter: Adds richness to the dish.
- Onion: Adds a touch of sweet and earthy flavor.
- Garlic: Enhances the savory and earthy flavors of the dish.
- Italian Seasoning: Adds that classic Italian flavor.
- Lemon Juice: Fresh lemon juice adds a pop of acidity that balances and brightens this creamy dish.
- Dijon Mustard: Has a spicy, slightly bitter flavor that enhances the savory elements of this dish.
- Petite Diced Tomatoes: You can choose to strain your canned tomatoes and make up for the ½ cup of liquid (give or take) by adding a little more vegetable broth. I love the tomatoey flavor (and extra vitamin C!), so I left the tomato juice in.
- Orzo Pasta: Despite its rice-like shape, this is actually a type of pasta. It gives this dish a texture similar to risotto but in much less time.
- Vegetable Broth: I used vegetable bouillon to keep this budget-friendly.
- Heavy Cream: Makes this dish super rich and creamy.
- Parmesan Cheese: Adds savory umami flavor.
- Baby Spinach: A great way to sneak in some greens and adds a mellow vegetal flavor.
- Parsley: Adds a pop of freshness and color.
- Salt and Pepper: Enhance the overall flavor of the dish.
What Else Can I Add ?
This dish stands strong as a satisfying vegetarian main, but you can enhance it with protein if desired. For meat lovers, Garlic Herb Baked Chicken Breast is a fantastic choice. I personally enjoy adding chopped kalamata olives, balsamic roasted mushrooms, and extra veggies. Plus, substituting dairy is a breeze nowadays, so vegans can easily adapt the recipe with plant-based milks and cheeses.
Notes
- Keep the orzo at a gentle simmer instead of boiling, as boiling can cause the liquid to evaporate too quickly, resulting in undercooked orzo. Many Tuscan orzo recipes use pricier sundried tomatoes, but I swapped them for canned petite diced tomatoes, and I think the flavor turned out even better. Sundried tomatoes can sometimes be overly salty, so this version really showcases the other ingredients without being too salty.
- Make sure to bring the cream to room temperature before adding it to the hot orzo to prevent curdling. While you can substitute half-and-half for the cream, I don’t recommend using milk, as it won’t yield the same richness and creaminess. For a vegan option, just use plant-based cream and vegan cheese—there are plenty of great alternatives available now.
- If the orzo appears watery at the end of cooking, simply let it simmer a bit longer. It will continue to absorb the liquid and thicken up nicely.
You may like: Cold Peanut Noodle Salad
Creamy Tuscan Orzo
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- 1 14.5 oz. can roasted petite diced tomatoes
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1 cup uncooked orzo pasta
- 1 1/2 cups vegetable broth
- 1/2 cup heavy cream room temperature
- 1/2 cup shredded Parmesan
- 1 cup fresh baby spinach packed
- 2 Tbsp minced fresh parsley
- Salt & pepper to taste
Instructions
- Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
- Add the garlic, Italian seasoning, canned tomatoes, lemon juice, Dijon mustard, and orzo. Stir often, cooking for 3 minutes.
- Add the vegetable broth and room temperature cream. Once it starts to bubble, turn the heat down to medium-low and continue cooking for 10 minutes uncovered, stirring occasionally so the orzo doesn’t stick to the bottom of the pot. It should steadily simmer but not boil. You don’t want all of the liquid to evaporate.
- Take the pot off the heat and stir in the parmesan, spinach, and parsley. Stir again and cover the pot for a few minutes until it has thickened up to your liking.
- Season with salt and pepper to taste. Enjoy!
Notes
Serving: 1.5cups
Calories: 390kcal
Carbohydrates: 34g
Protein: 11g
Fat: 24g
Sodium: 630mg
Fiber: 2g
