Creamy Spinach Artichoke Orzo with Cottage Cheese Recipe

Introduction

This Creamy Spinach Artichoke Orzo with Cottage Cheese is a comforting and flavorful dish perfect for a quick weeknight dinner. The combination of tender orzo, fresh spinach, and tangy artichokes blended into a smooth cottage cheese sauce makes for a deliciously satisfying meal.

Ingredients

• 1 pound orzo
• 1 cup reserved pasta water, divided
• 2 tablespoons olive oil, divided
• 1 tablespoon salted butter
• 1/2 medium yellow onion, chopped
• 4 cloves garlic, chopped and divided
• 1 (14 ounce) can quartered artichoke hearts, drained
• 5 ounces fresh spinach
• 1 1/2 cups low fat cottage cheese
• 1/2 cup grated parmesan cheese, plus extra for serving
• 3/4 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Freshly cracked black pepper
• Chopped flat leaf parsley, for serving
• Lemon wedges, for serving

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Keep a glass heatproof measuring cup or large mug nearby to reserve some pasta water before draining the orzo.
2. Step 2: While the orzo cooks, heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Add the chopped onion and half the garlic. Sauté for 3-4 minutes until soft and translucent, then set aside in a separate bowl.
3. Step 3: When the orzo is cooked, scoop out 1 cup of pasta water and set aside, then drain the orzo. Drizzle with a little olive oil and stir to prevent sticking.
4. Step 4: In the same skillet, heat the remaining 1 tablespoon olive oil over medium to medium-high heat. Add artichokes and sauté for 2-3 minutes, then add spinach and cook another 1-2 minutes until wilted. Season with salt and pepper and set aside.
5. Step 5: In a blender or food processor, combine cottage cheese, sautéed onion and garlic, grated parmesan, salt, onion powder, garlic powder, black pepper, and 1/4 cup reserved pasta water. Blend until smooth and creamy. Adjust seasoning to taste.
6. Step 6: Return the cooked orzo to the pot and stir in the cottage cheese sauce. Add the sautéed artichoke and spinach mixture, combining well. Gradually stir in remaining pasta water to loosen the sauce to your preferred consistency. Season with salt and pepper as needed.
7. Step 7: Serve the orzo in bowls topped with extra grated parmesan, chopped parsley, a drizzle of olive oil, and cracked black pepper. Offer lemon wedges on the side for squeezing over.

Tips & Variations

• For extra creaminess, you can substitute part of the cottage cheese with cream cheese or ricotta.
• Swap spinach for kale or Swiss chard for a different green texture and flavor.
• Add a pinch of red pepper flakes during sautéing for a subtle kick.
• Use fresh garlic instead of garlic powder for a more robust flavor in the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or broth to loosen the sauce as it warms, or microwave in short intervals stirring in between.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly drain the frozen spinach before sautéing to avoid excess moisture in the dish.

Is it possible to make this recipe vegan?

To make it vegan, substitute the cottage cheese and parmesan with plant-based alternatives, such as vegan cream cheese and nutritional yeast, and use olive oil instead of butter.

Creamy Spinach Artichoke Orzo with Cottage Cheese Recipe

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★★★★★

4.5 from 111 reviews

This Creamy Spinach Artichoke Orzo with Cottage Cheese is a comforting and nutritious dish featuring tender orzo pasta coated in a luscious cottage cheese-based sauce, combined with sautéed artichokes and fresh spinach. Enhanced with parmesan cheese and aromatic seasonings, it offers a delightful balance of creaminess and fresh flavors, perfect for a wholesome weeknight dinner.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Orzo and Pasta Ingredients

• 1 pound orzo
• 1 cup reserved pasta water, divided
• 2 tablespoons olive oil, divided

Sauté Ingredients

• 1 tablespoon salted butter
• 1/2 medium yellow onion, chopped
• 4 cloves garlic, chopped and divided
• 1 (14 ounce) can quartered artichoke hearts, drained
• 5 ounces fresh spinach

Sauce Ingredients

• 1 1/2 cups low fat cottage cheese
• 1/2 cup grated parmesan cheese, plus extra for serving
• 3/4 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Freshly cracked black pepper, to taste

Garnish

• Chopped flat leaf parsley, for serving
• Lemon wedges, for serving

Instructions

1. Cook the Orzo: Bring a large pot of salted water to a boil. Keep a glass heatproof measuring cup or large coffee mug nearby to reserve pasta water before draining the orzo. Cook the orzo until tender according to package instructions.
2. Sauté Onions and Garlic: While the orzo cooks, heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Once the butter melts, add chopped onion and half of the garlic. Sauté for 3-4 minutes until soft and translucent. Remove and set aside.
3. Drain the Orzo: Once cooked, scoop out 1 cup reserved pasta water before draining the orzo. Drizzle the orzo with a little olive oil and stir to prevent sticking.
4. Sauté Artichokes and Spinach: In the same skillet, heat the remaining tablespoon of olive oil over medium to medium-high heat. Add drained artichoke hearts and sauté for 2-3 minutes. Then add spinach and sauté for another 1-2 minutes until wilted. Season with a pinch of salt and freshly ground black pepper. Set aside.
5. Make Cottage Cheese Sauce: In a blender or food processor, combine cottage cheese, sautéed onion and garlic, grated parmesan, kosher salt, onion powder, garlic powder, freshly cracked black pepper, and 1/4 cup reserved pasta water. Blend until smooth and creamy. Taste and adjust seasoning if needed.
6. Combine Sauce and Orzo: Transfer the drained orzo back to the pot. Stir in the cottage cheese sauce to coat the pasta evenly.
7. Add Vegetables and Adjust Sauce Consistency: Mix in the sautéed artichoke and spinach mixture. Gradually add the remaining 3/4 cup reserved pasta water while stirring to loosen the sauce until the desired creamy consistency is achieved. Season with additional salt and pepper if necessary.
8. Serve: Divide the creamy orzo among bowls. Top each serving with extra grated parmesan, chopped parsley, a drizzle of olive oil, and freshly cracked black pepper. Serve with lemon wedges on the side for a fresh, zesty finish.

Notes

• Reserve pasta water carefully before draining orzo as it is essential for achieving the right sauce consistency.
• Use low fat cottage cheese to keep the dish creamy yet lighter in calories.
• Adjust salt gradually since parmesan cheese adds saltiness.
• Fresh lemon juice squeezed over the dish just before eating enhances the flavors.
• This recipe works well as a vegetarian main or side dish.
• For a dairy-free version, substitute cottage cheese and parmesan with vegan alternatives.

Keywords: creamy spinach artichoke orzo, cottage cheese orzo, vegetarian pasta recipe, healthy orzo dish, easy weeknight dinner, spinach artichoke pasta