One Pot Creamy Sun-Dried Tomato Orzo.
A creamy, one‑pot orzo with spicy Italian sausage, sun‑dried tomatoes, and spinach ready in about 30 minutes.
Equipment
- Large skillet or sauté pan
- Spatula or wooden spoon
- Measuring cups and spoons
- box grater (for zucchini)
Ingredients
- 3/4 pound ground spicy Italian chicken sausage
- 1 shallot chopped
- 2 garlic cloves chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup oil-packed sun-dried tomatoes chopped
- 4 cups low-sodium chicken broth
- 2 teaspoons Dijon mustard
- 1 pound dry orzo pasta
- 2 small zucchini shredded
- 2 cups fresh baby spinach
- 1/2 cup canned coconut milk or heavy cream
- 1 cup grated Parmesan
- fresh basil for serving
Instructions
- Heat a large skillet over medium heat. Add the ground spicy Italian chicken sausage and cook, breaking it up, until browned and cooked through, about 5 to 8 minutes.
- Add the chopped shallot, chopped garlic, dried oregano, and dried thyme to the skillet and cook, stirring, until fragrant and the shallot is softened, about 2 to 3 minutes.
- Stir in the chopped oil-packed sun-dried tomatoes and cook for 1 to 2 minutes more.
- Pour in the low-sodium chicken broth and stir in the Dijon mustard, then bring the mixture to a boil.
- Add the dry orzo and shredded zucchini to the boiling broth. Reduce heat to a simmer and cook, stirring frequently, until the orzo is al dente and most liquid is absorbed, about 6 minutes (or as the package directs).
- Stir in the fresh baby spinach until wilted, then pour in the coconut milk or heavy cream and sprinkle the grated Parmesan over the top.
- Stir continuously until the sauce is creamy and cheese is melted, then remove from heat. Serve topped with fresh basil.
Notes
- Use oil-packed sun-dried tomatoes for more flavor.
- Shred the zucchini with a box grater for best texture.
- Adjust sausage heat level by choosing mild or hot sausage.
- Stir frequently to prevent the orzo from sticking.