One Skillet Orzo with Sun-dried Tomatoes and Spinach
Ingredients
Instructions
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In a large deep skillet or Dutch oven, heat butter over medium heat. Add chopped onions and cook 3-4 minutes until softened and translucent, stirring often. Add garlic and continue to cook for 1 minute. Add orzo and cook for 2-3 minutes until lightly toasted, stirring often.
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Add wine and bring to a boil. Cook until almost all wine is evaporated, about 2 minutes. Add the sundried tomatoes followed by the broth and milk. Stir to combine. Return to boil and then reduce heat and simmer until pasta is tender and liquid is mostly absorbed, about 10-15 minutes, stirring often. When most of the liquid is absorbed, stir in the spinach leaves and Parmesan, cooking until spinach is just wilted. Serve with additional Parmesan if desired.