Description
A creamy and satisfying meal made with orzo pasta, protein-rich cottage cheese, and fresh vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cottage cheese
- 1 cup vegetable or chicken broth
- 1/2 cup cherry tomatoes, halved
- 1 cup spinach or kale, chopped
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Bring the vegetable or chicken broth to a boil in a pot. Add the orzo pasta and cook it according to the package instructions until al dente, then drain and set aside.
- Heat the olive oil over medium heat in a large skillet. Add the minced garlic and sauté until fragrant, letting that wonderful aroma fill your kitchen.
- Toss in the chopped spinach or kale, cooking it until wilted and vibrant.
- Stir in the cooked orzo, cottage cheese, and cherry tomatoes. Mix until everything is well combined and that creamy goodness envelops the pasta and veggies.
- Season with salt and pepper to taste, adding just the right amount of flavor.
- Serve warm and sprinkle with grated Parmesan cheese if desired.
Notes
Make ahead by pre-cooking orzo and sautéing vegetables. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 10mg