# Components:
→ Pasta
01 - 1 1/2 cups orzo pasta
02 - 4 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 cup sun-dried tomatoes, drained and sliced
07 - 4 cups baby spinach
→ Dairy
08 - 3/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
→ Herbs & Seasoning
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste
# Method steps:
01 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until translucent.
02 - Add minced garlic and sun-dried tomatoes to the skillet. Sauté for one minute until fragrant.
03 - Add orzo pasta to the skillet and cook, stirring constantly, for two minutes to lightly toast.
04 - Pour in the vegetable broth and bring to a simmer. Cook for 8 to 10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
05 - Reduce heat to low. Stir in the heavy cream, grated Parmesan, dried Italian herbs, and crushed red pepper flakes if desired. Cook for 2 to 3 minutes until the sauce thickens and becomes creamy.
06 - Add baby spinach to the skillet and stir until wilted. Season with salt and black pepper to taste.
07 - Plate the orzo bowl immediately, garnished with extra Parmesan cheese and a drizzle of olive oil if preferred.
