One Pot Creamy Sun-Dried Tomato Orzo

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Looking for a tasty, easy meal? One Pot Creamy Sun-Dried Tomato Orzo is your answer. This dish combines pasta, sun-dried tomatoes, and creamy goodness in a single pot for a quick and delicious dinner.

You’ll love how simple it is to make. Just toss everything in one pot, and you’ve got a restaurant-quality meal at home. It’s perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make creamy sun-dried tomato orzo:

• 1 cup orzo pasta
• 1/2 cup sun-dried tomatoes, chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Can’t find some ingredients? Try these swaps:

• Use quinoa or small pasta shapes instead of orzo
• Swap fresh cherry tomatoes for sun-dried (use 1 cup)
• Replace heavy cream with half-and-half or milk
• Try pecorino or asiago cheese in place of Parmesan

For a veggie boost, add 2 cups of fresh spinach at the end of cooking. You can also toss in some cooked chicken or shrimp for extra protein.

Remember to adjust cooking times if you swap ingredients. Keep an eye on your pot and stir often to prevent sticking.

Instructions

Start by heating olive oil in a large pot over medium heat. Add diced onions and cook until they turn clear, about 2-3 minutes. Toss in minced garlic and sun-dried tomatoes, stirring for another minute.

Next, add the orzo pasta to the pot. Stir it around to coat with the oil and vegetables. Pour in chicken broth and bring the mixture to a boil.

Once boiling, lower the heat and cover the pot. Let it simmer for 8-10 minutes. Remember to stir occasionally so the orzo doesn’t stick to the bottom.

When the orzo is tender and most of the liquid is gone, it’s time to make it creamy. Mix in some heavy cream or milk. Add grated Parmesan cheese for extra flavor.

Taste and add salt and pepper as needed. If you like, throw in some fresh spinach leaves. They’ll wilt quickly in the warm pasta.

Your one-pot creamy sun-dried tomato orzo is ready to serve! Scoop it into bowls and enjoy your tasty meal.

Tips, Tricks & Storing

Want to make the best sun-dried tomato orzo? Here are some handy tips:

Toast the orzo in butter before adding liquid. This gives it a nice nutty flavor.

Use good quality sun-dried tomatoes packed in oil for the best taste. Drain and chop them before adding.

Don’t have sun-dried tomatoes? Try roasted red peppers instead for a similar sweet and tangy flavor.

Add a splash of white wine when cooking the orzo for extra richness.

Toss in some baby spinach at the end for a pop of color and added nutrition.

Storing your leftovers is easy:

• Let the dish cool completely
• Place in an airtight container
• Refrigerate for up to 3 days

To reheat, add a splash of water or broth and warm gently on the stove or in the microwave. Stir occasionally to keep the orzo from sticking.

For a make-ahead meal, prep all ingredients the night before. Store them separately in the fridge, then cook as directed when you’re ready to eat.