Description
A delightful blend of creamy ricotta, zesty lemon, and hearty chickpeas enveloped in orzo pasta, perfect for any meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 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 by boiling the vegetable broth in a medium saucepan. Add the orzo pasta and cook until al dente, about 8–10 minutes. Drain and set aside.
- Sauté aromatics in a large skillet with olive oil. Add the onion and cook until translucent, then stir in the garlic and cook for another minute.
- Add the chickpeas and sauté for 2–3 minutes to warm through.
- Incorporate the ricotta cheese, lemon zest, and juice until combined into a creamy sauce.
- Combine the cooked orzo with the mixture, adjusting consistency with vegetable broth if needed. Stir in Parmesan cheese and season with salt and pepper.
- Garnish with fresh parsley and serve warm.
Notes
Make-ahead options available. Can be customized with different vegetables or pasta types.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg
Keywords: orzo pasta, ricotta cheese, vegetarian recipe, chickpeas, lemon