Description
A bright and comforting dish combining tender orzo pasta with creamy ricotta, zesty lemon, and protein-rich chickpeas. Perfect for a quick and satisfying vegetarian meal in just 25 minutes.
Ingredients
Scale
Orzo and Broth
- 1 cup orzo pasta
- 2 cups vegetable broth
Sautéed Vegetables and Chickpeas
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
Creamy Sauce and Garnish
- 1 cup ricotta cheese
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the orzo: In a medium saucepan, bring the vegetable broth to a boil. Add the orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain the orzo and set it aside.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and soft.
- Add garlic and chickpeas: Stir in the minced garlic and cook for an additional minute until fragrant. Add the drained chickpeas and cook for 2-3 minutes to warm them through, stirring occasionally.
- Create the creamy lemon sauce: Reduce the heat to low and stir in the ricotta cheese, lemon zest, and lemon juice. Mix everything until creamy and well combined.
- Combine orzo and sauce: Add the cooked orzo to the skillet and toss to combine thoroughly with the creamy mixture. If the dish is too thick, add a bit of vegetable broth to reach the desired consistency. Stir in the grated Parmesan cheese, then season with salt and pepper to taste.
- Serve: Serve the zesty orzo pasta warm, garnished generously with chopped fresh parsley for color and freshness.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- For a vegan option, replace ricotta and Parmesan with plant-based alternatives.
- Adjust lemon zest and juice to your taste for a more or less tangy flavor.
- This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Add a pinch of red pepper flakes for some heat if desired.
