Description
This Zesty Orzo Pasta with Creamy Ricotta is a quick and flavorful dish that combines tender orzo pasta with sautéed chickpeas, garlic, lemon zest, and juicy cherry tomatoes, all brought together by a luscious blend of ricotta and Parmesan cheese. Perfect for a light lunch or an easy dinner, this recipe is both comforting and refreshing with a hint of spicy red pepper flakes for an optional kick.
Ingredients
Scale
Pasta and legumes
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
Vegetables and aromatics
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- Zest of 1 lemon
- Juice of 1/2 lemon
Seasonings
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Cheeses and herbs
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup chopped fresh parsley or basil
Instructions
- Cook the orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to the package instructions, usually about 8-10 minutes until al dente. Drain the pasta and set it aside.
- Sauté garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.
- Cook chickpeas: Add the drained and rinsed chickpeas to the skillet along with salt, black pepper, and optional red pepper flakes. Cook for 3 to 4 minutes, stirring occasionally, until the chickpeas start to turn slightly golden.
- Add lemon zest and tomatoes: Stir in the lemon zest and the halved cherry tomatoes. Continue cooking for 2 to 3 minutes until the tomatoes begin to soften, releasing their juices.
- Combine orzo and chickpea mixture: Add the cooked orzo pasta to the skillet, stirring thoroughly to combine all the ingredients evenly.
- Mix in cheeses and lemon juice: Remove the skillet from heat and gently fold in the ricotta cheese, Parmesan cheese if using, and the juice of half a lemon. Stir until the mixture is creamy and fully incorporated.
- Garnish and serve: Sprinkle the chopped fresh parsley or basil over the top. Serve the dish warm or at room temperature as desired.
Notes
- For a spicier version, increase the red pepper flakes to taste.
- You can substitute chickpeas with cannellini or white beans for a different texture.
- If dairy-free, omit the ricotta and Parmesan and consider vegan cheese alternatives.
- Leftovers can be refrigerated for up to 3 days and enjoyed cold or reheated.
