Creamy Spinach Artichoke Orzo with Cottage Cheese Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Sauce and Orzo: Transfer the drained orzo back to the pot. Stir in the cottage cheese sauce to coat the pasta evenly.
- 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.
- 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
