Description
This Zesty Orzo Pasta with Creamy Ricotta and Protein-Packed Chickpeas is a quick and flavorful vegetarian dish perfect for a balanced weeknight meal. Combining tender orzo pasta with creamy ricotta, zesty lemon, and hearty chickpeas, this recipe offers a delightful blend of textures and bright flavors. Ready in just 25 minutes, it’s both comforting and nourishing.
Ingredients
Scale
Pasta & Broth
- 1 cup orzo pasta
- 2 cups vegetable broth
Sauté Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup ricotta cheese
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
Seasoning & Garnish
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
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 Pasta and Sauce: 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.
- Garnish and Serve: Serve warm, garnished with fresh parsley for a bright, fresh finish.
Notes
- For a vegan version, substitute ricotta and Parmesan with plant-based alternatives.
- Adjust lemon zest and juice to taste for more or less tanginess.
- Adding a pinch of red pepper flakes will introduce a mild heat to the dish.
- Use gluten-free orzo to make this dish gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
