Creamy Sun-Dried Tomato and Spinach Orzo

Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.

Stir in minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.

Add the orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly, until lightly golden.

Pour in the vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.

Stir in the heavy cream, fresh spinach, grated Parmesan cheese, salt, and black pepper. Cook for 2-3 minutes, stirring until the spinach wilts and the sauce thickens slightly.

Remove from heat and let stand for 2 minutes before serving. Garnish with extra Parmesan cheese if desired.