Description
A bright and creamy orzo pasta dish featuring protein-rich chickpeas, tangy lemon zest and juice, and smooth ricotta cheese, all tossed together for a quick, satisfying meal perfect for any weeknight.
Ingredients
Scale
Orzo and Broth
- 1 cup orzo pasta
- 2 cups vegetable broth
Sauté Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
Cheese and Flavor
- 1 cup ricotta cheese
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Cook Orzo: In a medium saucepan, bring vegetable broth to a boil. Add the orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and set aside.
- Sauté Onion: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until translucent.
- Add Garlic and Chickpeas: Add minced garlic to the skillet and cook for an additional minute until fragrant. Then add the chickpeas and cook for 2-3 minutes, allowing them to warm through.
- Create Creamy Sauce: Reduce heat to low and stir in the ricotta cheese, lemon zest, and lemon juice. Mix until creamy and well combined.
- Combine and Finish: Add the cooked orzo to the skillet and toss everything together. Add vegetable broth if needed to reach your desired consistency. Stir in the Parmesan cheese and season with salt and pepper to taste.
- Serve: Serve warm, garnished with fresh parsley.
Notes
- Use vegetable broth for extra flavor, but water can be substituted in a pinch.
- For a vegan version, substitute ricotta with a plant-based cheese and omit Parmesan or use a vegan alternative.
- Add a pinch of red pepper flakes when sautéing garlic for a spicy kick.
- Leftovers can be stored in an airtight container for up to 3 days and reheated gently with a splash of broth.
- Adding fresh spinach or cherry tomatoes can complement the dish and add extra nutrients.
