Best Mollie Katzens Cozy Orzo With Cottage Cheese Recipes

Mollie Katzen's Cozy Orzo With Cottage Cheese image

Provided by blucoat

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb low fat cottage cheese, room temperature (can also use regular or nonfat)
1 teaspoon salt
1/4 cup minced chives or 1/4 cup scallion
1 teaspoon grated lemon zest
black pepper, to taste
1/2 lb orzo
1 cup frozen peas
fresh grated parmesan cheese or pecorino romano cheese, for the top

Steps:

Combine the cottage cheese, salt, chives or scallions, lemon zest, and black pepper in a medium-sized bowl, and mix well.
Cook the orzo in plenty of rapidly boiling water until it is tender. Place the peas in a colander in the sink, and drain the pasta right into the peas. (This will defrost the peas and cook them slightly). Shake off the excess water, transfer the orzo and peas to the cottage cheese mixture, and stir gently. Sprinkle with grated cheese, and serve warm or at room temperature, in bowls.

Nutrition Facts : Calories 340.9, Fat 3.2, SaturatedFat 1.6, Cholesterol 9, Sodium 1083.4, Carbohydrate 51.6, Fiber 3.5, Sugar 3.4, Protein 24.9

Cozy Orzo and White Bean Soup image

Provided by Le Beast

Categories Stocks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 (398 ml) can stewed tomatoes
4 cups vegetable stock
2 tablespoons chopped sun-dried tomatoes packed in oil, drained
1 pinch dried chili pepper flakes (I use more cause I like it spicy!)
1/2 cup orzo pasta
1 (540 ml) can white kidney beans, drained and rinsed
salt and pepper, to taste
parmesan cheese, for topping

Steps:

In a large heavy saucepan, heat the oil over medium heat.
Add onion and garlic, sauté for 4 minutes or until onion is soft.
Add tomatoes, stock, sun-dried tomatoes and pepper flakes and bring to a boil.
Add orzo and simmer about 12 minutes, or until pasta is cooked, stirring often to prevent sticking on the bottom.
Add beans and heat through, about 5 minutes.
Add salt and pepper to taste.
Serve topped with as much parmesan cheese that you like!
Now pick a cozy spot on the couch and enjoy!

Cheesy Baked Orzo With Marinara image

Provided by Lidey Heuck

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt and black pepper
1 cup orzo
1 tablespoon olive oil
2 teaspoons minced garlic (about 2 cloves)
1/4 teaspoon red-pepper flakes
5 ounces fresh baby spinach (about 7 cups)
1 (24- to 25-ounce) jar marinara sauce
1/2 cup chopped fresh basil leaves, plus torn or sliced basil for serving
1 cup shredded low-moisture mozzarella cheese (about 4 ounces)
1/3 cup grated Parmesan cheese

Steps:

Heat the oven to 375 degrees and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside.
Meanwhile, in a very large (12-inch) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don't let the garlic burn), about 30 seconds to 1 minute. Add the spinach and a pinch of salt and cook, tossing often, until wilted, about 2 minutes. Add the marinara, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.
Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top, and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil, and serve warm.