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

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

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.
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.
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.
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.
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.
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