Description
Sun-dried tomato orzo weaves Mediterranean magic into a quick, luxurious pasta dish. Silky pasta mingles with tangy tomatoes and rich cream, promising a delectable journey through Italian-inspired comfort that will delight you at first bite.
Ingredients
Scale
Pasta:
- 2 cups orzo pasta
- 1/2 cup sun-dried tomatoes
Dairy and Cheese:
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- 1/4 cup cream cheese
Herbs and Seasonings:
- 2 cloves garlic
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Boil a large pot of salted water and cook orzo according to package instructions until al dente, typically 8-9 minutes, stirring occasionally to prevent sticking.
- While pasta cooks, finely chop garlic and sun-dried tomatoes into uniform, small pieces.
- Heat olive oil in a large skillet over medium heat, then sauté garlic until fragrant and lightly golden, about 1-2 minutes.
- Add chopped sun-dried tomatoes to the skillet and cook for an additional minute to release their concentrated flavors.
- Reduce heat to low and pour in heavy cream, stirring gently to combine with garlic and tomatoes.
- Incorporate cream cheese into the sauce, whisking until smooth and fully melted, creating a rich, velvety texture.
- Sprinkle dried basil, salt, and black pepper into the cream sauce, mixing thoroughly to distribute seasonings evenly.
- Drain cooked orzo, reserving a small amount of pasta water, and immediately transfer pasta to the skillet with cream sauce.
- Gently fold orzo into the sauce, ensuring each pasta grain is well-coated and adding reserved pasta water if needed for desired consistency.
- Remove from heat and fold in grated parmesan cheese, allowing residual warmth to melt cheese and create a luxurious, creamy finish.
- Let the dish rest for 2-3 minutes to allow flavors to meld and sauce to slightly thicken before serving.
Notes
- Drain pasta just before it reaches perfect al dente to prevent overcooking, as orzo continues absorbing sauce after removing from heat.
- Chop sun-dried tomatoes finely and consistently to ensure even distribution and balanced flavor throughout the dish.
- Replace heavy cream with half-and-half or whole milk for a lighter version, though sauce will be less rich and creamy.
- Elevate vegetarian option by adding roasted pine nuts or sautéed spinach for extra texture and nutritional boost.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 100 mg