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
- 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
- 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