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In a large and deep pan or pot over medium heat, melt the butter.
Add orzo and garlic, stir, and cook for about 4-5 minutes.
Next, add tomato paste and dried Italian herbs, stir and cook until fully combined, about 1 minute.
After that, pour in the broth, half and half, and stir to combine.
Add the chopped sun-dried tomatoes, salt, and pepper.
Increase heat to medium-high and bring the mixture to a boil. After that, reduce to heat to medium-low and simmer, stirring frequently, until the liquid is mostly absorbed and the orzo is tender and creamy, 12 to 15 minutes. If the mixture is too dry, add a bit of broth.
Next, fold in the spinach and Parmesan, and stir until the spinach is wilted, for about 2 minutes.
Remove from heat and season with salt and pepper to taste. Top with more Parmesan cheese and serve.