Description
A creamy and delightful dish featuring orzo pasta, ricotta cheese, and chickpeas with a refreshing lemon flavor.
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
- In a medium saucepan, bring the vegetable broth to a boil. Add orzo and cook until al dente, about 8–10 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add chickpeas and cook for 2–3 minutes until warmed through.
- Lower the heat and stir in ricotta, lemon zest, and lemon juice until creamy and combined.
- Fold in the cooked orzo. Add a splash of broth if needed to loosen the sauce.
- Mix in Parmesan, season with salt and pepper, and serve warm, garnished with fresh parsley.
Notes
- For a vegan option, substitute ricotta with tofu or a plant-based ricotta cheese.
- This dish can be served warm or chilled as a pasta salad.
- Adjust lemon zest and juice according to taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 25mg