Description
A delightful dish made with creamy ricotta cheese, zesty lemon, and hearty chickpeas mixed with orzo pasta.
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
- Boil the vegetable broth in a medium saucepan. Add orzo pasta and cook according to package directions until al dente, approximately 8–10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for an additional minute until fragrant.
- Add chickpeas to the skillet and cook for 2–3 minutes to warm them through.
- Lower the heat and stir in ricotta cheese, lemon zest, and lemon juice. Mix until the ricotta becomes creamy and blends well with the chickpeas and onions.
- Incorporate the cooked orzo into the skillet, tossing everything together. If needed, add a splash of vegetable broth to thin the mixture. Stir in grated Parmesan cheese and season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Notes
- This dish can be served warm or at room temperature.
- Feel free to add additional vegetables like spinach or peas for more nutrition.
- Use dairy-free ricotta for a vegan version of this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 30mg