Creamy Spinach Artichoke Orzo with Cottage Cheese Recipe

Introduction

This creamy spinach artichoke orzo with cottage cheese is a comforting and flavorful dish that comes together quickly. It combines tender orzo pasta with a rich, cheesy sauce and vibrant greens for a satisfying meal perfect for any night of the week.

Ingredients

• 1 pound orzo
• 1 cup reserved pasta water, divided
• 2 tablespoons olive oil, divided
• 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
• 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
• Chopped flat leaf parsley, for serving
• Lemon wedges, for serving

Instructions

1. Step 1: 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.
2. Step 2: While the orzo cooks, heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Add the chopped onion and half of the garlic, then sauté for 3-4 minutes until soft and translucent. Transfer to a bowl and set aside.
3. Step 3: Drain the orzo, reserving 1 cup of the pasta water. Drizzle orzo with a little olive oil and stir to prevent sticking.
4. Step 4: In the same skillet, heat remaining tablespoon of olive oil over medium to medium-high heat. Add the artichoke hearts and sauté for 2-3 minutes. Add spinach and cook 1-2 minutes until wilted. Season with salt and pepper. Set aside.
5. Step 5: In a blender or food processor, blend cottage cheese, sautéed onion and garlic, parmesan, salt, onion powder, garlic powder, black pepper, and 1/4 cup reserved pasta water until smooth and creamy. Adjust seasoning if needed.
6. Step 6: Return the cooked orzo to the pot. Stir in the cottage cheese sauce until combined. Fold in the sautéed artichoke and spinach mixture. Gradually add remaining 3/4 cup pasta water, stirring until sauce reaches desired consistency. Season to taste.
7. Step 7: Serve orzo in bowls topped with extra grated parmesan, chopped parsley, a drizzle of olive oil, and cracked black pepper. Serve with lemon wedges on the side.

Tips & Variations

• Use fresh baby spinach for a tender texture, or substitute with kale for a heartier bite.
• For extra richness, replace half the cottage cheese with cream cheese.
• Add a pinch of red pepper flakes to the sauté for a subtle heat.
• Use gluten-free orzo or small pasta shapes to accommodate dietary needs.

Storage

Store leftover orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out excess water before sautéing to avoid a watery dish.

Is cottage cheese necessary for the sauce?

Cottage cheese creates a creamy, light texture, but you can substitute ricotta or cream cheese if preferred.

Creamy Spinach Artichoke Orzo with Cottage Cheese Recipe

---

★★★★★

4.9 from 90 reviews

• Author: Elara
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This Creamy Spinach Artichoke Orzo with Cottage Cheese is a comforting and flavorful pasta dish that combines tender orzo, sautéed spinach and artichokes, and a luscious cottage cheese-based sauce blended with Parmesan and aromatics. It’s a lighter take on traditional creamy pasta recipes, packed with fresh ingredients and perfect for a satisfying weeknight meal.

---

Ingredients

Scale 1x2x3x

Orzo and Pasta Water

• 1 pound orzo
• 1 cup reserved pasta water, divided

Vegetables and Aromatics

• 1/2 of a medium yellow onion, chopped
• 4 cloves garlic, chopped and divided
• 1 (14 ounce) can quartered artichoke hearts, drained
• 5 ounces fresh spinach

Dairy and Cheese

• 1 1/2 cups low fat cottage cheese
• 1/2 cup grated parmesan cheese, plus extra for serving
• 1 tablespoon salted butter

Oils and Seasonings

• 2 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• freshly cracked black pepper, to taste

For Serving

• chopped flat leaf parsley
• lemon wedges

---

Instructions

1. Cook the Orzo: Bring a large pot of salted water to a boil. Keep a heatproof measuring cup or mug nearby to reserve some pasta water before draining. Cook the orzo according to package directions until al dente. Reserve 1 cup of pasta water, then drain the orzo and drizzle with a little olive oil to prevent sticking.
2. Sauté Onions and Garlic: In a large skillet over medium heat, warm 1 tablespoon olive oil and the butter. Once melted, add the chopped onion and half the garlic. Sauté for 3-4 minutes until the onion is soft and translucent. Transfer this mixture to a bowl and set aside.
3. Sauté Artichokes and Spinach: In the same skillet, heat the remaining tablespoon of olive oil over medium to medium-high heat. Add the drained artichoke hearts and sauté for 2-3 minutes. Then add the spinach and continue to sauté for 1-2 minutes until wilted. Season with a pinch of salt and black pepper, then set aside.
4. Prepare Cottage Cheese Sauce: In a blender or food processor, combine the cottage cheese, sautéed onion and garlic mixture, grated parmesan, kosher salt, onion powder, garlic powder, freshly ground black pepper, and 1/4 cup of reserved pasta water. Blend until smooth and creamy. Adjust seasoning with additional salt and pepper if needed.
5. Combine Pasta and Sauce: Return the orzo to the pot. Stir in the blended cottage cheese sauce until evenly coated. Add the sautéed artichoke and spinach mixture, stirring to combine well. Gradually add the remaining 3/4 cup of reserved pasta water until the sauce reaches desired consistency.
6. Serve: Divide the creamy orzo among bowls. Top with extra grated parmesan, chopped parsley, a drizzle of olive oil, and freshly cracked black pepper. Serve with lemon wedges on the side to brighten the flavors.

Notes

• You can substitute fresh spinach with frozen spinach—just thaw and well drain before sautéing.
• Use low-fat or regular cottage cheese based on preference; regular will yield a richer sauce.
• If you prefer a smoother texture, add more reserved pasta water while blending.
• This dish is best enjoyed fresh but can be stored in an airtight container for up to 2 days in the refrigerator.
• For a nuttier twist, sprinkle toasted pine nuts on top before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American

Keywords: spinach artichoke orzo, creamy pasta, cottage cheese sauce, Italian pasta, easy weeknight dinner