Tuscan Orzo
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 (1.5 cups per serving)
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Calories
390 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Tuscan Orzo
Description
The recipe begins by sautéing chopped onion in olive oil and butter until softened, then adding minced garlic, Italian seasoning, roasted petite diced tomatoes, lemon juice, Dijon mustard, and uncooked orzo pasta. The orzo is cooked with vegetable broth and heavy cream simmered gently to allow the pasta to absorb the flavors and liquids without drying out.
Once cooked, Parmesan cheese, baby spinach, and fresh parsley are stirred in off the heat, allowing the spinach to wilt gently in the residual heat. The dish is then seasoned with salt and black pepper to taste. The orzo takes on a creamy coating from the combination of cream and cheese, while the roasted tomatoes and lemon add a subtle brightness.
This Tuscan Orzo makes a warm side dish or light main course. It complements meats or grilled vegetables well and showcases simple ingredients in a satisfying, slightly rich pasta preparation. The fresh herbs give it a summery touch and the texture is tender with slight chew from the orzo.
Ingredients
- 1 Tbsp olive oil $0.40
- 2 Tbsp butter $0.27
- 1/2 medium onion $0.30, chopped
- 4 cloves garlic $0.20, minced
- 1 tsp Italian seasoning $0.10
- 1 .5oz. can diced tomato $0.89, roasted petite
- 1 tsp lemon juice $0.02
- 1 tsp Dijon mustard $0.02
- 1 cup orzo pasta $1.65, uncooked
- 1 1/2 cups vegetable broth $0.12
- 1/2 cup heavy cream $0.84, room temperature
- 1/2 cup Parmesan Cheese $1.48, shredded
- 1 cup baby spinach $1.10, fresh, packed
- 2 Tbsp parsley $0.10, fresh, minced
- salt $0.05, to taste
- black pepper $0.05, 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(1.5 cups per serving)
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 390kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Sodium | 630mg | 26% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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