Description
A delightful dish featuring creamy ricotta cheese combined with orzo pasta and chickpeas, infused with fresh 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
- 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 is best served fresh but can be stored in the refrigerator for up to 3 days.
- For a vegan version, substitute ricotta and Parmesan cheese with vegan alternatives.
- Feel free to add other vegetables, such as spinach or peas, for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg