One-Pan Creamy Sun-Dried Tomato Orzo with Lemon & Herbs
Tender orzo pasta simmered directly in seasoned broth with garlic, sweet sun-dried tomatoes, parmesan, and baby spinach until creamy like risotto—in just one single skillet with almost zero cleanup!
Discover seasonal baking essentials and kitchen savings from verified culinary partners.
AdSense Ready • Slot: top-leaderboardOne-Pan Creamy Sun-Dried Tomato Orzo with Lemon & Herbs
Ingredients
Tap to check off as you cook- 1.5 cupsdry orzo pasta
- 2 tbspolive oil from sun-dried tomato jar
- 2 tbspunsalted butter
- 4 clovesgarlic(minced)
- 0.5 cupsun-dried tomatoes(sliced)
- 3.5 cupslow-sodium vegetable or chicken broth
- 0.5 cupheavy cream or coconut cream
- 3 cupsfresh baby spinach
- 0.75 cupfreshly grated parmesan cheese
- 1 lemonzest and juice
- 1 tspItalian herb seasoning
- 0.5 tspkosher salt and black pepper
Special culinary deals, artisan cookware & ingredients delivered to your door.
AdSense Ready • Slot: in-recipeStep-by-Step Instructions
- 1
Heat sun-dried tomato oil and butter in a large deep skillet over medium heat. Add dry orzo and toast for 2-3 minutes, stirring constantly until golden and nutty.
Chef's Secret: Toasting the orzo in fat before adding liquid develops an incredible nutty aroma and prevents it from turning mushy. - 2
Add minced garlic and sliced sun-dried tomatoes; sauté for 1 minute until fragrant.
Chef's Secret: Using the seasoned oil from the sun-dried tomato jar gives double the flavor with zero waste. - 3
Pour in the broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to medium-low, cover with a lid, and simmer for 10-12 minutes, stirring occasionally so pasta doesn’t stick to the bottom.
Chef's Secret: Orzo cooks fast—keep an eye on the liquid level around the 9-minute mark. - 4
Uncover the skillet. The orzo should be tender and the broth mostly absorbed. Stir in heavy cream and fresh baby spinach; cook for 1-2 minutes until spinach is wilted.
Chef's Secret: The starchy broth combines with the cream to produce a sauce as rich as a 45-minute risotto. - 5
Remove from heat. Fold in grated parmesan cheese, fresh lemon zest, and lemon juice. Season with fresh cracked pepper and serve hot straight from the skillet.
Chef's Secret: Fresh lemon juice brightens the rich parmesan and balances the sun-dried tomatoes.
Estimated Nutrition (Per Serving)
Based on 4 servingsTest Kitchen Tips
- Top with seared chicken breast, grilled jumbo shrimp, or pan-fried salmon for a full high-protein dinner.
- If the sauce gets too thick before serving, stir in a splash of warm broth or milk.
Storage & Reheating
Refrigerate in a sealed container for up to 4 days. Reheat on the stovetop with a splash of broth.
