# 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
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic and sun-dried tomatoes into the skillet and cook for 1 minute until fragrant.
03 - Add orzo pasta to the skillet and toast for 2 minutes, stirring frequently.
04 - Pour in vegetable broth, bring to a gentle simmer, and cook for 8 to 10 minutes until orzo is al dente and most liquid is absorbed, stirring occasionally.
05 - Lower heat to low, stir in heavy cream, Parmesan cheese, dried Italian herbs, and crushed red pepper flakes if used. Cook for an additional 2 to 3 minutes until sauce is creamy.
06 - Fold in baby spinach and stir until wilted. Season with salt and black pepper to taste.
07 - Dish warm orzo bowl garnished with extra Parmesan cheese and a drizzle of olive oil as desired.
