Creamy Tomato Orzo with Peas and Spinach

1.	Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds.
2.	Add the tomato paste, Italian seasoning, and smoked paprika. Cook for 1 minute, stirring, until the tomato paste darkens slightly.
3.	Stir in the orzo so it's lightly coated in the tomato mixture.
4.	Add the diced tomatoes and vegetable broth. Bring to a gentle boil, then reduce to a simmer. Cook for 10–12 minutes, stirring frequently, until the orzo is tender and most of the liquid has been absorbed.
5.	Stir in the cream, frozen peas, and spinach. Cook for another 2–3 minutes until the peas are hot and the spinach has wilted.
6.	Remove from the heat and stir in the Parmesan. Taste and season with salt, pepper, and a squeeze of lemon juice if desired.
7.	Let the dish rest for 2 minutes—it will thicken slightly. Serve topped with extra Parmesan and fresh basil or parsley.

	1 stk Zwiebel
	2 stk Knoblauchzehe
	1 EL Tomatenmark
	1 TL Italian Seasoning
	1/2 TL Paprika
	300g Orzo
	400g (1 can) Stuckige Tomaten
	720ml Gemüsebruh
	120ml Sahne
	150g Erbsen
	90g Spinat
	50g Parmesan
	1/2 stk Zitrone
	1 Bund Basilikum oder Petersilie