This creamy orzo pasta with blended cottage cheese is a delightful dish to add to your dinner lineup. It’s easy to whip up, versatile, and oh-so satisfying.
Imagine coming home to a creamy orzo pasta that’s both comforting and quick to prepare. That’s exactly what this recipe offers! By blending cottage cheese with garlicky sautéed tomatoes, we’ve crafted a sauce that’s simply irresistible.
Whether you’re searching for a go-to meal for busy weeknights or something special for a gathering, this orzo pasta won’t disappoint. What sets it apart? It’s a veggie-packed dish featuring juicy cherry tomatoes and zucchini, all luxuriously coated in whipped cottage cheese for an added protein punch!
We couldn’t get enough of this pasta, and the whole team agreed! Filming the video was a blast, and we all happily went back for seconds because it’s just that delicious.
Creamy Tomato Orzo Pasta
Ingredients
- 3 tablespoons olive oil
- ¼ white onion minced
- 5 cloves garlic minced
- 1 pint cherry tomatoes halved
- 1 cup 2% or whole fat cottage cheese
- ½ teaspoon paprika
- 2 teaspoons kosher salt separated
- ½ teaspoon ground black pepper
- 1 tablespoon tomato paste
- 1.25 cups orzo pasta
- 1 medium zucchini cubed (~2 cups)
- 1.5 cups chicken broth
- ¼ cup thinly sliced fresh basil
- Optional: red pepper flakes
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the onion until translucent, about 2-3 minutes.
- Stir in paprika, 1.5 teaspoons salt, and pepper. Add garlic and tomatoes; cook for another 2-3 minutes.
- Transfer tomato mixture to a blender. Blend with cottage cheese until smooth. Set aside.
- In the skillet, heat remaining olive oil. Add tomato paste; cook for 1 minute. Add orzo; toast for 2 minutes.
- Stir in zucchini, remaining salt, and chicken broth. Bring to a boil, then simmer with lid for 10-12 minutes until orzo is cooked.
- Remove from heat. Stir in cottage cheese sauce. Let sit for 5 minutes.
- Serve with fresh basil and red pepper flakes.
Notes
- Use vegetable broth for a vegetarian version.
- Experiment with rosemary or thyme as alternatives to basil.
- Blend sauce until light and frothy to prevent curdling.