Kendall Toole's Lemon Orzo Pasta
This creamy Lemon Orzo Pasta by Kendall Toole is bright, cozy, and packed with protein—thanks to whipped cottage cheese, chicken bone broth, and a generous dose of parmesan. Toasted orzo is simmered until tender, then finished with lemon zest, fresh juice, and a swirl of creamy goodness for a luscious, tangy bite.
Kendall Toole's Lemon Orzo Pasta
Servings: 2–4
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients:
For the Orzo Pasta:
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 1/2 tsp black pepper (plus more to serve)
- 1 cup orzo
- 2 cups chicken bone broth
- Zest and juice of 1 lemon
- 1/2 cup Parmesan cheese (plus more for serving)
- 3/4 cup whipped cottage cheese (2% fat)
For the Breadcrumbs:
- 1/2 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions:
- Cook the Aromatics: Heat olive oil and butter in a large pasta pot or high-rimmed pan over medium heat. Add chopped onion and garlic. Cook for 1 minute, then add black pepper and cook another minute.
- Cook the Orzo: Stir in orzo and toast for 2 minutes. Add chicken bone broth and bring to a boil. Lower heat to a simmer and cook, stirring often, until orzo is tender and most liquid is absorbed (10–15 minutes). Add more broth or water if needed.
- Add Lemon, Parm, and Cottage Cheese: When orzo is nearly cooked, stir in lemon zest and juice. Turn off heat, then mix in Parmesan until melted. Stir in whipped cottage cheese until creamy and well combined.
- Toast the Breadcrumbs: In a small pan, toast breadcrumbs in olive oil until crispy and golden. Set aside.
- Serve: Divide orzo among plates or bowls. Sprinkle with toasted breadcrumbs and extra Parmesan if desired. Enjoy as a main dish or side with your favorite protein!
