Difficulty Level: Easy
Total Time: 1 hour
Serving Size: 2-4 servings
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
2 tbsp. tomato paste
1 cup sundried chopped tomatoes
1/2 tbsp. oregano
1/2 tbsp. salt
1 cup orzo
2-3 cups water
3/4 cup heavy cream
1 cup baby spinach, chopped
1/3 cup Parmigiano Reggiano, finely grated
1 tbsp. Italian parley, finely chopped
Heat the olive oil in a large sauté pan or heavy bottomed pot over low heat and sauté the shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant.
Add the tomato paste, oregano, salt and sundried tomatoes to the pan. Sauté for 2-3 minutes.
Add the orzo directly to the pan along with 2 cups of water. Stirring continuously until the orzo is fully cooked - use your judgement on how much water you will need to fully cook the orzo.
When the orzo is fully cooked, remove from heat and stir in the chopped spinach.
Next, stir in the heavy cream and Parmigiano. Add salt to taste.
Plate and top with chopped parsley