Creamy Tomato Orzo Pasta
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
Ingredients
Scale
- 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.
