Sun Dried Tomato Orzo
This ultra creamy goat cheese and sun dried tomato orzo is made in one pot in under 30 minutes. It’s inspired by the Tuscan inspired Italian pasta dishes from the 90s that I grew up loving.
Ingredients
- 1 tablespoon Olive Oil
- 10 cloves Garlic
- 1 pinch Red Pepper Flakes
- 4 oz Sun Dried Tomatoes in Olive Oil
- 1 lb Orzo
- 5 cups Vegetable Broth or Chicken Stock
- 8 oz Goat Cheese
- 4 cups Fresh Spinach
- ⅓ cup Parmigiano
- 1 whole Lemon juiced
- Fresh Cracked Pepper
- 2 tablespoon Balsamic Glaze
Instructions
- Add olive oil to a heavy bottomed skillet over medium heat.
- Once hot, add garlic, red pepper flakes and a pinch of salt. Cook down for 3 minutes or until garlic is soft and fragrant.
- Next, add the sun dried tomatoes along with the oil that they were sitting in. Cook this down for 1 minute.
- Add orzo and another pinch of salt and cook, stirring often, until orzo is just slightly toasted; about 3 minutes.
- Add stock and bring to a simmer. Place the lid on for 8-10 minutes or until the pasta is super al dente.
- Remove the lid and stir. Add spinach, goat cheese, and another pinch of salt and stir. Continue cooking with the lid off until most of the liquid has reduced before adding in parmigiano.
- Finish with lemon juice, fresh cracked pepper and balsamic glaze. Stir and taste. Season with more salt and pepper if needed.
Video
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