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Creamy tomato spinach orzo in a skillet with Parmesan and fresh basil

Creamy Tomato Spinach Orzo

A cozy one-skillet orzo with juicy tomatoes, garlic, tender spinach, cream, and Parmesan. This simple 30-minute dinner is easy to make on a weeknight and delicious with lemon and fresh basil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian
Calories: 460
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 1/2 cups dry orzo
  • 1 can (14.5 oz) diced tomatoes with juices
  • 2 1/2 cups low-sodium vegetable broth plus more as needed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 2 cups baby spinach
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 lemon zest
  • Fresh basil optional, for serving

Method
 

  1. Heat the olive oil in a large, deep skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
  2. Stir in the dry orzo and cook for about 1 minute so the pasta is lightly coated in oil.
  3. Add the diced tomatoes with their juices, 2 1/2 cups broth, Italian seasoning, salt, and black pepper. Bring to a gentle simmer.
  4. Reduce the heat to medium-low and cook uncovered for 10 to 12 minutes, stirring frequently so the orzo does not stick. Add a splash of broth if the skillet becomes dry before the pasta is al dente.
  5. Stir in the heavy cream and spinach. Cook for 1 to 2 minutes, until the spinach wilts and the sauce looks creamy.
  6. Turn off the heat. Fold in the Parmesan and lemon zest, taste and adjust the seasoning, then rest for 2 minutes. Finish with fresh basil if desired and serve warm.