MOLLIE KATZEN'S COZY ORZO WITH COTTAGE CHEESE
This is super easy, healthy comfort food from Mollie Katzen's cookbook, "Vegetable Heaven", where she refers to it as a grown-up mac 'n' cheese. I prefer it served warm, so that the cottage cheese melts. You can also add a little lemon juice.
Provided by blucoat
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
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
I say "cozy" cause this is my favorite comfort soup, it's so rich in flavour you'll want to make it every time it rains!
Provided by Le Beast
Categories Stocks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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
A vegetarian weeknight pasta that's as comforting as it is easy, this dish will win over adults and kids alike (red-pepper flakes optional!). While fresh mozzarella can become tough and chewy when baked, shredded low-moisture mozzarella melts beautifully. Serve this with a simple, lemony arugula salad or a Caesar salad for ultimate weeknight comfort.
Provided by Lidey Heuck
Categories dinner, casseroles, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
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