Hey moms! If you’re anything like me, juggling work, school drop-offs, and extracurricular activities, you know the value of a quick, delicious meal that doesn’t leave a mountain of dishes.

This One-Pot Creamy Sun-Dried Tomato and Spinach Orzo is a family-favorite. Ready in under 30 minutes, it’s wholesome, flavorful, and delightfully creamy.

Ending Soon

Win Your Dream Sandals Vacation

Enter now for your chance to win a luxury Caribbean getaway for two — completely free to enter. (Takes 2 minutes to enter)

Enter Now

We earn a commission if you make a purchase, at no additional cost to you.

Let’s make dinner time stress-free!

Gather Your Ingredients

Before we dive into the cooking, make sure you’ve got everything you need:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup orzo pasta
• 3 cups chicken or vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Step 1: Sauté the Aromatics

In a large pot, heat 1 tablespoon of olive oil over medium heat.

Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

Add the minced garlic and cook for an additional minute until it’s fragrant.

Step 2: Toast the Orzo

Add 1 cup of orzo to the pot, stirring to coat with the oil and aromatics.

Cook for about 2 minutes, letting the orzo toast lightly for added flavor.

Step 3: Add Broth and Sun-Dried Tomatoes

Pour in 3 cups of chicken or vegetable broth.

Stir in 1/2 cup of chopped sun-dried tomatoes.

Bring the mixture to a gentle simmer.

Step 4: Cook the Orzo

Cover the pot and let it simmer on low heat for about 10 minutes, or until the orzo is tender and most of the liquid is absorbed.

Stir occasionally to prevent sticking.

Step 5: Add Spinach and Cream

Once the orzo is cooked, stir in 2 cups of fresh spinach, allowing it to wilt into the pasta.

Pour in 1/2 cup of heavy cream, stirring to create a creamy sauce.

Step 6: Incorporate Cheese

Add 1/2 cup of grated Parmesan cheese, stirring until it melts and evenly coats the orzo.

Season with salt and pepper to taste.

Step 7: Garnish and Serve

Garnish with fresh basil leaves if desired.

Serve your One-Pot Creamy Sun-Dried Tomato and Spinach Orzo hot, enjoying the rich, savory flavors.

One-Pot Creamy Sun-Dried Tomato and Spinach Orzo

Print

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup orzo pasta
• 3 cups chicken or vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion for 3-4 minutes until translucent.
2. Add garlic, cooking for 1 more minute.
3. Stir in orzo, cooking for about 2 minutes to lightly toast.
4. Pour in broth and add sun-dried tomatoes. Bring to a simmer.
5. Cover and simmer on low heat for 10 minutes until orzo is tender. Stir occasionally.
6. Stir in spinach until wilted, then add heavy cream.
7. Mix in Parmesan cheese until melted. Season with salt and pepper.
8. Garnish with basil leaves if desired, and serve hot.

Notes

• Feel free to use whole wheat orzo for a healthier twist.
• Swap out spinach for kale if you prefer a heartier green.
• Leftovers make for a great lunch the next day—just reheat gently.