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Nutrition Facts**

Instructions

• STEP 1

  Preheat a skillet over medium-high heat.

• STEP 2

  While the skillet heats up, peel, halve, and small dice onion.

  • ½ medium yellow onion

• STEP 3

  Once the skillet is hot, add oil and swirl to coat the bottom. Add onion and cook, stirring occasionally, until starting to soften, 2-3 minutes.

  • 1 tbsp extra virgin olive oil

• STEP 4

  Add orzo, broth, and spices to the skillet; stir to combine and bring to a simmer. Once simmering, reduce heat to medium-low and cook, stirring occasionally, until liquid is mostly absorbed, about 10 minutes.

  • 5 oz orzo pasta
  • 16 fl oz (2 cups) chicken or vegetable broth
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 5

  Meanwhile, wash and dry the fresh produce.

  • ½ (8 oz) pkg sugar snap peas
  • 2 medium zucchini squash
  • ½ lemon
  • ½ small pkg fresh basil

• STEP 6

  Trim and halve snap peas. Place in a medium bowl.

• STEP 7

  Trim and small dice zucchini. Add to the bowl with the snap peas.

• STEP 8

  Zest lemon into the bowl. Cut lemon into wedges and set aside for serving.

• STEP 9

  Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add half to the bowl. (Reserve remaining basil for serving.)

• STEP 10

  Place cottage cheese in a strainer and set strainer in a bowl to catch the excess liquid. Set aside to drain.

  • 1 cup cottage cheese

• STEP 11

  When the broth is mostly absorbed, add snap peas, zucchini, lemon zest, and basil to the skillet, then stir to combine. Return to a simmer and cook until veggies are tender, 3-4 minutes.

• STEP 12

  When the veggies are done, add cottage cheese to the skillet. Continue to cook, stirring frequently, until thickened, 2-3 minutes more. Remove from heat.

• STEP 13

  Divide orzo between plates or bowls, top with reserved basil, and drizzle with oil. Serve with lemon wedges for squeezing and enjoy!

  • 2 tsp extra virgin olive oil