Description

This Zesty Orzo Pasta with Creamy Ricotta and Protein-Packed Chickpeas is a flavorful and satisfying dish combining tender orzo cooked in vegetable broth, sautéed chickpeas, and a luscious mixture of ricotta cheese with fresh lemon zest and juice. Topped with Parmesan and fresh parsley, it’s a perfect vegetarian meal bursting with bright, creamy, and zesty flavors.

Ingredients

Scale

Pasta and Broth

1 cup orzo pasta
2 cups vegetable broth

Sauté

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) chickpeas, drained and rinsed

Creamy Mixture

1 cup ricotta cheese
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Garnish

Fresh parsley, chopped (for garnish)

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Instructions

Cook the Orzo: In a medium saucepan, bring vegetable broth to a boil. Add the orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and set aside to be incorporated later.
Sauté Onions: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent, softening and releasing their sweetness.
Add Garlic and Chickpeas: Stir in minced garlic and cook for an additional minute until fragrant. Add the drained chickpeas and sauté for 2-3 minutes to warm through and meld the flavors.
Create Creamy Sauce: Reduce the heat to low and gently stir in ricotta cheese, lemon zest, and lemon juice. Mix continuously until the sauce becomes creamy and well combined, coating the chickpeas and onions.
Combine Orzo and Finish: Add the cooked orzo to the skillet and toss everything together evenly. If the mixture seems too thick, add a splash of vegetable broth to reach your desired consistency. Stir in grated Parmesan cheese and season with salt and pepper to enhance the flavor.
Serve: Plate the dish warm, garnishing generously with fresh chopped parsley for added color and brightness.

Notes

This dish is vegetarian and packed with plant-based protein from chickpeas.
Use fresh lemon zest and juice for the brightest flavor; bottled lemon juice can be used in a pinch but won’t be as vibrant.
For a vegan version, substitute ricotta and Parmesan with plant-based alternatives.
You can prep the orzo and sauté base ahead to reheat and combine quickly at mealtime.
If you prefer a creamier texture, add a bit more ricotta or a splash of reserved pasta cooking water.