30-Minute Creamy Tomato Orzo Pasta
A protein-rich twist on creamy pasta featuring blended cottage cheese that creates a surprisingly smooth, velvety sauce. Cherry tomatoes are sautéed with aromatics, then blended with cottage cheese for a lighter alternative to heavy cream. The orzo is toasted for extra flavor before being cooked risotto-style with chicken broth and tender zucchini cubes. Fresh basil and optional red pepper flakes add brightness and heat. This one-pan meal delivers comfort food satisfaction with added protein and vegetables, perfect for weeknight dinners when you want something creamy but not too heavy.
Ingredients
- 3 tablespoons olive oil, divided
- ¼ white onion, minced
- 5 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1 cup cottage cheese, 2% or whole fatricotta cheese1:14Full guide →
- ½ teaspoon paprika
- 2 teaspoons kosher salt, separated
- ½ teaspoon ground black pepper
- 1 tablespoon tomato paste
- 1 ¼ cups orzo pasta
- 1 medium zucchini, cubed
- 1 ½ cups chicken broth
- ¼ cup fresh basil, thinly sliced
- red pepper flakes(optional)
Instructions
- 1
Heat olive oil in a large skillet over medium heat until fragrant, add onion and cook until translucent
- 2
Add paprika, salt, and pepper, stir to combine
- 3
Add garlic and tomatoes, cook until softened
- 4
Transfer tomato mixture to blender, add cottage cheese and blend on high speed until completely smooth
- 5
Add remaining olive oil to skillet, when fragrant add tomato paste and cook briefly
- 6
Add orzo to pan and toast until lightly golden
- 7
Add zucchini, remaining salt, and chicken broth, stir and bring to boil
- 8
Cover and reduce heat to simmer, cook until orzo is tender and liquid absorbed
- 9
Remove from heat, stir in cottage cheese sauce and let sit before serving
- 10
Garnish with fresh basil and red pepper flakes if desired
Tips
Blend the cottage cheese mixture for the full time to ensure completely smooth sauce with no lumps.
Toast the orzo until fragrant and lightly golden for deeper flavor in the finished dish.
Let the finished pasta rest for 5 minutes after adding the sauce to allow flavors to meld.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently with a splash of broth to restore creaminess.
Sauce can be made 1 day ahead and refrigerated. Cook orzo fresh for best texture.
Serve immediately while warm, garnished with fresh basil and red pepper flakes.
Common Mistakes
Don't skip blending time or cottage cheese will remain lumpy in the sauce.
Avoid overcooking orzo to prevent mushy texture.
Substitutions
FAQ
Can I use low-fat cottage cheese instead?
Yes, but the sauce will be less creamy. Full-fat cottage cheese gives the richest, smoothest texture when blended.
What if I don't have orzo pasta?
Small pasta shapes like ditalini, small shells, or even broken spaghetti work well. Adjust cooking time as needed.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently with extra broth to restore creaminess.