Description
Creamy cottage cheese orzo made in one pot with parmesan and eggs. A quick high protein dinner ready in 30 minutes.
Ingredients
- 1 cup whole milk cottage cheese
- 1 cup finely grated parmesan cheese
- 2 large eggs
- 1 half teaspoon kosher salt
- 1 quarter teaspoon black pepper
- 12 ounces orzo pasta
- 4 cups low sodium vegetable broth
Instructions
- Combine cottage cheese, parmesan, eggs, salt, and black pepper in a blender or food processor. Blend for 1 to 2 minutes until completely smooth and creamy. Set aside.
- Bring the vegetable broth to a gentle boil in a medium pot over medium high heat. Add the orzo and reduce heat to medium.
- Cook the orzo for 10 to 12 minutes, stirring frequently, until tender and most of the liquid is absorbed. The orzo should be al dente and creamy, not dry.
- Remove the pot from heat. Let the orzo sit for 1 minute to cool slightly so the eggs do not scramble.
- Slowly pour the blended cottage cheese mixture into the hot orzo while stirring constantly. The residual heat will gently cook the eggs and thicken the sauce.
- Return the pot to very low heat for 1 to 2 minutes, stirring continuously, until the sauce thickens and coats the pasta. Do not let it boil.
- Taste and adjust salt and pepper if needed. Serve immediately while warm and creamy.
Notes
- Stir constantly when adding the cheese mixture to prevent the eggs from scrambling and to keep the sauce smooth.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Italian Inspired