Description
This Creamy Lemon Ricotta Orzo with Chickpeas is not just a dinner recipe; it’s a culinary experience filled with flavor, comfort, and simplicity.
Ingredients
Scale
- 1 cup orzo pasta
- 2½ cups vegetable broth or water
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup whole milk ricotta cheese
- ½ lemon, zested and juiced
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Start by bringing a medium-sized pot of salted vegetable broth or water to a vigorous boil. When it reaches a rolling boil, add the orzo pasta. Allow it to cook until al dente, which typically takes about 7 to 8 minutes. It’s crucial to keep an eye on it to ensure it doesn’t overcook. Once ready, reserve about ¼ cup of the cooking liquid before draining the pasta in a strainer.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Once the oil has warmed up, add in the minced garlic and sauté for around 30 seconds, or until fragrant. Be careful not to burn it! Next, toss in the drained chickpeas and cook for an additional 3 to 4 minutes. While cooking, gently mash some of the chickpeas with a spoon to incorporate a creamy texture into the mix.
- Lower the heat and stir in the ricotta cheese, lemon zest, lemon juice, and grated Parmesan cheese. Continue stirring until the mixture becomes smooth and creamy, allowing the flavors to meld beautifully together. If the sauce appears too thick, add in some of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
- Gently fold the cooked orzo into the chickpea mixture, ensuring that every piece of pasta is well coated in the creamy, cheesy sauce. Finish seasoning the dish with salt, black pepper, and a sprinkle of crushed red pepper flakes for added heat if desired. Remove from heat, garnish with fresh chopped parsley, and serve immediately while warm.
Notes
Using fresh lemon juice greatly enhances the dish’s flavor. Save the pasta water for adjusting the sauce consistency. Store leftovers in the fridge for up to four days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 410 kcal
- Sodium: 550 mg
- Protein: 15 g