Creamy Orzo with Sun-Dried Tomatoes (20 Min)

Oh my gosh, you HAVE to try this creamy orzo with sun-dried tomatoes – it’s my go-to dish when I want something ridiculously comforting but don’t feel like spending hours in the kitchen. I first made it on a lazy Sunday when my pantry was looking sad, but those jarred sun-dried tomatoes saved the day! The magic happens when the rich, tangy tomatoes melt into the creamy sauce clinging to each little orzo noodle. Trust me, your taste buds will do a happy dance. It’s fancy enough for date night but easy enough for Tuesday leftovers. And that garlicky aroma? Absolute perfection.

Why You’ll Love This Creamy Orzo with Sun-Dried Tomatoes

Okay, let me count the ways this dish steals hearts (and empty plates!). First off, it’s stupidly easy—like, “forgot-to-meal-prep-but-need-dinner-in-20-minutes” easy. The flavors? Oh honey, sun-dried tomatoes bring this jammy sweetness that plays perfectly against the punchy garlic and rich parmesan. Here’s why it’s my forever favorite:

• Weeknight superhero: One pan, pantry staples, and done before your takeout would arrive.
• Creamy without the fuss: No roux, no patience required—just simmer that cream until it hugs every noodle.
• Adapts like a champ: Toss in leftover chicken, wilt some spinach, or swap half-and-half if you’re feeling light.
• Leftover magic: Tastes even better next day (if it lasts that long).

Seriously, the first time I made this, my husband asked if I’d been “taking cooking classes secretly.” Nope—just sun-dried tomatoes and cream working their delicious deception. You’ll make this once and then text the recipe to three friends. Promise.

Ingredients for Creamy Orzo with Sun-Dried Tomatoes

Here’s the beautiful part – you probably have most of this in your kitchen right now! The real trick is using good quality sun-dried tomatoes – the ones packed in oil give the best flavor. Here’s what you’ll need:

• 1 cup orzo pasta (that cute little rice-shaped pasta that soaks up all the goodness)
• 2 tbsp olive oil (use the oil from the sun-dried tomato jar if you’re feeling fancy)
• 3 cloves garlic, minced (fresh is best – no powder here!)
• 1/2 cup sun-dried tomatoes, chopped (I like them in small bits so you get some in every bite)
• 1 cup heavy cream (yes, the real deal – this is comfort food, people!)
• 1/2 cup grated Parmesan cheese (pack it in the measuring cup – we want all that cheesy goodness)
• Salt and pepper to taste (don’t skimp – this is where you make it yours)
• Fresh basil for garnish (optional but oh-so-pretty)

See? Nothing crazy – just simple ingredients that turn into something magical. I always double the sun-dried tomatoes because… well, you’ll see why when you taste it!

How to Make Creamy Orzo with Sun-Dried Tomatoes

Alright, let’s get cooking! This dish comes together so fast you’ll want to have everything prepped before you start. I’ve burned one too many garlic cloves because I got distracted—don’t be like me. Here’s how we turn simple ingredients into that luscious, creamy dream:

Cooking the Orzo

First, grab your biggest pot—orzo tends to stick if it’s crowded. Cook it just like pasta (because, well, it is pasta) in plenty of salted boiling water. Test it at the 8-minute mark—you want it al dente with a tiny bite, not mushy, since it’ll keep cooking in the sauce later. Drain it but DON’T rinse (we want all that starch to help thicken the sauce). I usually drizzle a little olive oil and give it a quick toss to prevent clumping while I work on the magic part.

Preparing the Sauce

Now, the good stuff. Heat that olive oil in a deep skillet over medium-low—this is crucial because garlic burns in a blink. When the oil shimmers, add your minced garlic and stir constantly for about 30 seconds until it’s fragrant but not browned (your kitchen should smell amazing by now). Toss in those chopped sun-dried tomatoes, letting them sizzle for a minute to wake up their flavor. This is when I add a pinch of red pepper flakes if I want some heat.

Combining Everything

Pour in the heavy cream and let it bubble gently for 2-3 minutes until it thickens slightly—you’ll know it’s ready when it coats the back of a spoon. Reduce the heat to low and stir in the Parmesan until it melts into silky perfection. Now dump in that reserved orzo, tossing until every little piece is dressed in creamy goodness. The sauce should cling to the pasta without being soupy—if it’s too thick, splash in some pasta water. Taste! Needs more salt? More pepper? This is your moment. Finish with torn basil leaves for that fresh pop.

And there you have it—creamy, tangy, heavenly orzo in less time than it takes to decide what to order for delivery. Spoon it into bowls immediately (it waits for no one) and watch it disappear.

Tips for Perfect Creamy Orzo with Sun-Dried Tomatoes

Okay, let me spill my secrets for making this dish absolutely foolproof. First, don’t walk away from that garlic—it goes from golden to burnt in seconds, and burnt garlic is a tragedy. Keep stirring it like it’s your job! When it comes to the cream, simmer, don’t boil. You want it to thicken gently, not curdle or separate. If it does look a little grainy, don’t panic—just whisk in a splash of pasta water to smooth it out.

Seasoning is everything here. Taste as you go—sun-dried tomatoes can be salty, so adjust accordingly. I always add a pinch of red pepper flakes for a subtle kick, but that’s totally optional. And when you mix in the orzo, keep it moving so the sauce coats every single piece. If the sauce feels too thick, don’t hesitate to loosen it with a bit more cream or pasta water.

Finally, garnish with abandon. Fresh basil, extra Parmesan, or even a drizzle of that sun-dried tomato oil takes it to the next level. Trust me, these little tweaks make a big difference!

Variations for Creamy Orzo with Sun-Dried Tomatoes

Oh, the fun part—making this dish your own! I’ve played with this recipe more times than I can count, and here are my favorite twists. Toss in a handful of baby spinach right at the end—the residual heat wilts it perfectly. Mushroom lovers, sauté some creminis with the garlic for an earthy depth. Need protein? Shredded rotisserie chicken or crispy pancetta bits blend in beautifully. For seafood fans, a few shrimp thrown in during the last minute of cooking is divine. And if you’re feeling fancy? Swap half the cream for mascarpone—it’s like velvet in pasta form. The possibilities are endless!

Serving Suggestions for Creamy Orzo with Sun-Dried Tomatoes

This dish is a superstar on its own, but oh boy, does it love company! For a light meal, pair it with a simple arugula salad dressed in lemon vinaigrette—the peppery greens balance that rich creaminess perfectly. If you’re going full comfort food mode, nothing beats tearing into a warm baguette to scoop up every last bit of sauce. Summer nights? Throw some zucchini or eggplant on the grill—their smoky sweetness is magic with the tangy tomatoes. And for fancy dinners, just add a glass of crisp white wine. Honestly, it’s hard to go wrong!

Storing and Reheating Creamy Orzo with Sun-Dried Tomatoes

Okay, confession time – I rarely have leftovers because this dish disappears fast! But when I do manage to save some, here’s how I keep it tasting fresh. First, cool it completely before storing – that cream sauce will thank you. I use an airtight container (those glass ones with the snap lids work best) and it stays good in the fridge for up to 2 days. When reheating, go low and slow – a splash of milk or cream helps revive the sauce’s silky texture. Microwave in 30-second bursts, stirring between each, or warm gently in a skillet over medium-low heat. Pro tip: If it looks a little dry, a drizzle of that sun-dried tomato oil brings it right back to life!

Nutritional Information for Creamy Orzo with Sun-Dried Tomatoes

Here’s the scoop on what you’re eating (because yes, it’s totally okay to lick the bowl). One serving packs about 350 calories, with 22g fat (11g saturated) from all that glorious cream and Parmesan. You’re getting 10g protein and 3g fiber too—not bad for comfort food! Note: These numbers shift if you tweak ingredients like using half-and-half or adding extras like spinach. But let’s be real—sometimes creamy indulgence is exactly what the soul needs!

Frequently Asked Questions About Creamy Orzo with Sun-Dried Tomatoes

I get asked about this recipe all the time—here are the burning questions people keep hitting me with! First up: “Can I use milk instead of cream?” Listen, I’ve tried it in desperation, and while it works in a pinch, you lose that luscious texture. Half-and-half is my compromise when I’m feeling slightly virtuous. Another favorite: “My sun-dried tomatoes aren’t oil-packed—help!” No sweat! Just soak dry ones in warm water for 10 minutes to plump them up, then chop as usual.

“How do I prevent the orzo from sticking together?” Two tricks: stir it occasionally while cooking, and toss it with a tiny bit of oil after draining. “Can I make this ahead?” Absolutely! Just undercook the orzo by a minute, then finish heating everything together when ready—the sauce thickens beautifully. And yes, it freezes okay (though the texture’s best fresh). Thaw overnight in the fridge and reheat gently with extra cream.

The most common panic? “My sauce broke!” Breathe! Whisk in spoonfuls of hot pasta water until smooth again. Remember—even “mess-ups” usually still taste amazing. That’s the magic of garlic, cream, and those addictive sun-dried tomatoes! For more delicious recipes, check out cookingwithjudy1.

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