Orzo Pasta Skillet with Cottage Cheese, Zucchini, Snap Peas & Basil

Directions

1. Heat a nonstick skillet over medium-high heat.
2. Meanwhile, peel, halve, and dice the yellow onion.
3. Add oil to the hot skillet and sauté the onion until it starts to soften, about 2–3 minutes.
4. Stir in the orzo, broth, and spices; bring to a simmer, then reduce the heat to medium-low and cook until most of the liquid is absorbed, roughly 10 minutes.
5. Wash and dry the produce for the dish.
6. Trim and halve the snap peas; place them in a medium bowl.
7. Trim and dice the zucchini; add it to the bowl with the peas.
8. Zest the lemon into the bowl and cut the lemon into wedges for serving.
9. Strip basil leaves from stems, roll up, and thinly slice into ribbons; add half to the bowl and reserve the rest for serving.
10. Set cottage cheese in a strainer over a bowl to drain any excess liquid.
11. When the broth is mostly absorbed, add the peas, zucchini, lemon zest, and basil to the skillet; simmer until the vegetables are tender, about 3–4 minutes.
12. Stir in the cottage cheese and cook, stirring frequently, until the mixture thickens, about 2–3 minutes; remove from heat.
13. Divide the orzo between plates, top with the remaining basil, drizzle with oil, and serve with lemon wedges for squeezing.