Tuscan Orzo
A delicious Tuscan Orzo recipe featuring orzo pasta, vegetables, and creamy flavors.
Equipment
- pot
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon butter
- ½ medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 14.5 oz can roasted petite diced tomatoes *
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 cup uncooked orzo pasta
- 1.5 cups vegetable broth
- ½ cup heavy cream, room temperature **
- ½ cup shredded Parmesan
- 1 cup fresh baby spinach, packed
- 2 tablespoon minced fresh parsley
- Salt & pepper 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.
- 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
Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 400mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg
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