This Creamy Spinach Artichoke Orzo with Cottage Cheese is the ultimate comfort food with a lighter twist. Made with protein-packed cottage cheese, it’s like your favorite dip turned into dinner!
If you’re anything like me, you could happily live on chips and dip! I’ve truly never met a dip I didn’t love, and creamy spinach artichoke has always been at the top of my list. That’s exactly what inspired this spinach artichoke orzo – it’s cozy, comforting, and secretly lightened up with cottage cheese for a boost of protein. And while I know some people are ready to move past the cottage cheese craze, I’m still fully on board. One bite of this orzo and you’ll swear you’re digging into the dip itself. 🙂
Why You’ll Love This Spinach Artichoke Orzo
- All the flavor of spinach artichoke dip, but in a full side dish or meal!
- Cottage cheese makes it effortlessly creamy and adds protein.
- It’s lightened up comfort food.
- It comes together in about 30 minutes!
- It’s outrageously delicious 🙂
Ingredients You’ll Need
- Orzo – one of my favorite pasta shapes, plus it cooks quickly and gets creamy fast
- Spinach & artichoke hearts – the dip-inspired flavor combo
- Cottage cheese – blended for creamy texture + a protein boost
- Parmesan cheese – for richness and saltiness
- Garlic & onion – the flavor base
- Garlic powder and onion powder – for even more flavor
- Pasta water – for help blending the sauce and creating the creamy texture
- Flat-leaf parsley and lemon – for a little brightness
How to Make It
Cook the orzo.
Be sure to save at least a cup of the pasta water – this is crucial in creating the sauce!
Cook the aromatics for the sauce.
Sauté onion and garlic in a little butter and olive oil. Set aside.
Using the same pan, sauté the spinach and artichokes in garlic to be folded into the dish.
Make the cottage cheese sauce.
Blend together the cottage cheese, pasta water, grated parmesan, reserved sautéed onion and garlic, onion powder, garlic powder, salt, and pepper.
Assemble the dish.
Combine the cooked orzo and cottage cheese sauce. Stir in the spinach and artichoke mixture. Add additional pasta water as needed, to create the consistency you want.
Finish with extra parmesan, chopped parsley, a drizzle of olive oil, and lemon wedges. Serve!
Tips & Variations
- Add rotisserie chicken for more protein.
- Stir in sun-dried tomatoes for a Mediterranean twist.
- Swap cottage cheese for ricotta if preferred.
- Use whole wheat orzo for extra fiber.
This creamy spinach artichoke orzo keeps great in the fridge for 4-5 days. To reheat, add a little milk or broth to loosen the sauce, if needed.
If you love this recipe, you will also love:
One Pan Mediterranean Shrimp Orzo
Fall Orzo Salad
Warm Artichoke Bruschetta
Lemon Artichoke Hummus
Creamy Pumpkin Cottage Cheese Pasta
Ricotta Mac and Cheese with Garlic Butter Breadcrumbs
Eggplant Caponata Pasta with Smoked Mozzarella
Pumpkin Burrata Risotto
And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Creamy Spinach Artichoke Orzo with Cottage Cheese
This Creamy Spinach Artichoke Orzo with Cottage Cheese is the ultimate comfort food with a lighter twist. Made with protein-packed cottage cheese, it’s like your favorite dip turned into dinner!
Ingredients
- 1 pound orzo
- 1 cup reserved pasta water, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon salted butter
- 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
- 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
Begin by cooking the orzo. Bring a large pot of salted water to a boil. Set a glass heatproof measuring cup or large coffee mug next to the pot (this helps me not forget to reserve my pasta water before draining it!!)
While the orzo is cooking, heat 1 tablespoon of the olive oil and the butter in a large skillet over medium heat. Once butter has melted, add the chopped onion and half of the chopped garlic. Sauté for 3-4 minutes or until soft and translucent. Set aside in a separate bowl (you will be re-using the skillet).
By this point, the orzo should be done. Scoop out your pasta water, then drain the orzo. Drizzle it with a little olive oil and stir to combine to prevent sticking.
Using the same skillet, add the remaining tablespoon of olive oil and heat over medium to medium-high heat. Add the artichokes and sauté for 2-3 minutes, then add the spinach and sauté for another minute or two or until wilted. Season with a pinch of salt and pepper. Set aside.
Make the cottage cheese sauce. In a blender or food processor, combine the cottage cheese, sautéed onion and garlic, grated parmesan cheese, salt, onion powder, garlic powder, freshly ground black pepper, and 1/4 cup of reserved pasta water. Blend until smooth and creamy. Season to taste with additional salt and pepper if needed.
Transfer the cooked orzo to the pot, and add the cottage cheese sauce. Stir to combine. Add the sautéed artichoke/spinach mixture to the orzo, stirring to combine. Gradually add the remaining 3/4 cup of pasta water, stirring to loosen the sauce until desired consistency is reached (you may not need all of it). Season to taste with salt and pepper.
Portion the orzo into bowls and top with grated parmesan, chopped parsley, a drizzle of olive oil, and cracked black pepper. Serve with lemon wedges.
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