Ingredients:

  • 1.5 cups (300g) dry orzo pasta
  • 3 cups (710ml) low-sodium chicken bone broth
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) extra virgin olive oil
  • 0.5 tsp sea salt
  • 2 cups (450g) full-fat (4%) cottage cheese
  • 0.5 cup (45g) freshly grated Parmesan cheese
  • 1 small lemon, zest and juice
  • 0.5 tsp cracked black pepper
  • 2 cups (60g) fresh baby spinach

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the dry orzo and stir constantly until golden brown.
  2. Add the minced garlic to the toasted orzo. Cook for 60 seconds until fragrant, being careful not to let it burn.
  3. Pour in the chicken bone broth and salt. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10 minutes until the liquid is mostly absorbed but the mixture remains slightly saucy.
  4. While the orzo simmers, place the cottage cheese in a blender. Process until completely smooth and liquid.
  5. Stir the blended cottage cheese into the cooked orzo. The mixture will look pale and creamy.
  6. Stir in the Parmesan cheese and black pepper. Stir until the Parmesan is fully melted.
  7. Fold in the baby spinach. Heat for 2 minutes until the leaves collapse into the sauce.
  8. Stir in the lemon zest and juice. The aroma should turn fresh and zingy.
  9. Remove from heat and let sit for 3 minutes. The sauce will thicken slightly as it rests.