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.