Protein-Rich Spinach & Feta Orzo
Method
Sauté the vegetables: Heat the olive oil in a large deep skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic, oregano and smoked paprika and cook for 30 seconds.
Cook the orzo: Add the orzo and vegetable broth. Stir well and bring to a gentle simmer. Cook for 8–10 minutes, stirring frequently, until the orzo is almost tender and has absorbed most of the liquid.
Add the protein: Stir in the cannellini beans, cottage cheese, roasted red pepper and cherry tomatoes. Cook for another 3–4 minutes until creamy and heated through.
Add the greens: Fold in the spinach and cook for 1–2 minutes until wilted. Stir in the lemon juice and zest and season with black pepper.
Finish: Remove from the heat and crumble the feta over the top. Scatter with pumpkin seeds, dill and parsley. Serve immediately while creamy.
Vegan option: Replace the cottage cheese with 150 g blended silken tofu and the feta with 50 g crumbled firm tofu mixed with 1 tsp nutritional yeast and lemon juice. Use vegetable broth that contains no dairy ingredients. Creamy orzo gets a serious protein boost from cannellini beans and cottage cheese while spinach, roasted peppers and tomatoes add colour and Mediterranean flavour. Feta and fresh dill give it a salty, aromatic finish, making this a comforting one-pan meal rather than an ordinary pasta dish.
Nutrition Facts
Per serving
