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Creamy Tomato Orzo Pasta

Course Dinner
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

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.