Creamy Lemon Ricotta Orzo with Chickpeas

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Introduction

This Creamy Lemon Ricotta Orzo with Chickpeas is bright, comforting, and incredibly satisfying. Zesty lemon and velvety ricotta bring a refreshing richness, while chickpeas add a hearty protein boost. It’s the perfect weeknight dinner that feels indulgent but stays wholesome.

Ingredients

  • 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

  1. 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.
  2. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add chickpeas and cook for 2–3 minutes until warmed through.
  5. Lower the heat and stir in ricotta, lemon zest, and lemon juice until creamy and combined.
  6. Fold in the cooked orzo. Add a splash of broth if needed to loosen the sauce.
  7. Mix in Parmesan, season with salt and pepper, and serve warm, garnished with fresh parsley.

Variation

  1. Add sautéed spinach or kale – Stir in a handful of fresh baby spinach or chopped kale during the final minutes of cooking for added nutrients, color, and flavor. The greens wilt beautifully into the creamy sauce.
  2. Use whole wheat orzo – For a heartier texture and extra fiber, swap regular orzo with whole wheat orzo. It holds up well in creamy sauces and adds a nutty undertone.
  3. Top with toasted pine nuts – A sprinkle of toasted pine nuts or slivered almonds right before serving adds crunch and a slightly sweet, nutty depth to the dish.

Cooking Notes

  • Don’t overcook the orzo – Orzo should be tender but still slightly firm to the bite (al dente). Overcooking can make it mushy, especially when combined with creamy ingredients.
  • Warm chickpeas evenly – Cooking the chickpeas for a few minutes in the skillet helps them absorb flavor and prevents a temperature contrast in the final dish.
  • Use fresh lemon juice – Bottled lemon juice can taste harsh or artificial. Fresh lemon juice and zest provide bright, natural citrus notes that elevate the whole dish.

Serving Suggestions

  1. Serve with a crisp side salad – A light salad with arugula, cucumber, and a lemon vinaigrette balances the creaminess of the orzo and refreshes the palate.
  2. Pair with crusty bread or garlic toast – A warm piece of crusty sourdough or toasted garlic bread is perfect for scooping up every bit of creamy sauce.
  3. Add as a side to grilled chicken or fish – While it stands well on its own, this orzo makes a lovely side dish alongside simple grilled lemon herb chicken or seared white fish.

Tips

  • Stir ricotta in gradually over low heat – Adding it too quickly or over high heat can cause the cheese to break. Stir gently for a velvety, smooth sauce.
  • Reserve some pasta water or broth – If your sauce thickens too much, a splash of reserved broth or cooking water brings it back to the perfect creamy consistency without diluting the flavor.
  • Taste and adjust at the end – Once everything is combined, taste the final dish and adjust with more lemon, salt, or Parmesan as needed. Balancing the seasoning makes all the difference.

Prep Time:

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Nutritional Information (Per Serving)

  • Calories: 320 kcal
  • Protein: 14 g
  • Sodium: 410 mg

Frequently Asked Questions

  1. Can I make this ahead of time?
    Yes! This dish holds up well in the fridge for up to 3 days. Reheat gently with a splash of broth or water to bring back the creamy texture.

  2. Is there a vegan version of this recipe?
    Absolutely. Swap the ricotta and Parmesan with your favorite dairy-free versions, and make sure your broth is vegan. It’s just as rich and satisfying.

  3. Can I freeze this orzo dish?
    It’s best enjoyed fresh or refrigerated, as freezing may affect the creamy texture. If you do freeze it, thaw in the fridge overnight and reheat gently on the stovetop.

  4. What if I don’t have ricotta?
    You can substitute cottage cheese for a similar creamy effect or use a small amount of cream cheese for richness. Just blend to smooth if needed.

Conclusion

This Creamy Lemon Ricotta Orzo with Chickpeas is proof that comfort food can be both light and satisfying. With zesty brightness, creamy goodness, and wholesome chickpeas, it’s a quick one-pan wonder that fits weeknight dinners or cozy weekend meals. Try it once, and it might just become a regular on your table! 🍋✨

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Creamy Lemon Ricotta Orzo with Chickpeas

  • Author: Avery
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Creamy Lemon Ricotta Orzo with Chickpeas is bright, comforting, and incredibly satisfying. Zesty lemon and velvety ricotta bring a refreshing richness, while chickpeas add a hearty protein boost. It’s the perfect weeknight dinner that feels indulgent but stays wholesome.

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

  1. 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.
  2. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add chickpeas and cook for 2–3 minutes until warmed through.
  5. Lower the heat and stir in ricotta, lemon zest, and lemon juice until creamy and combined.
  6. Fold in the cooked orzo. Add a splash of broth if needed to loosen the sauce.
  7. Mix in Parmesan, season with salt and pepper, and serve warm, garnished with fresh parsley.

Notes

  • Swap ricotta for cottage cheese if you prefer a lighter texture.
  • Add baby spinach or arugula for extra greens just stir it in at the end to wilt.
  • This dish makes a great cold orzo salad the next day just chill and drizzle with a bit of olive oil before serving!
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean-Inspired

Nutrition

  • Serving Size: 1 bowl (approx. 1/4 of recipe)
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 410 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 5 g
  • Protein: 14 g
  • Cholesterol: 25 mg

Keywords: lemon orzo, chickpea pasta, ricotta orzo, vegetarian orzo, creamy pasta

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