Description
A delightful, nutrient-packed dish featuring orzo pasta, chickpeas, and creamy ricotta cheese, enhanced with zesty lemon for a refreshing taste.
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 vegetable broth to a boil. Add orzo and cook according to package instructions (about 8–10 minutes) until al dente. 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. Add garlic and cook for another minute until fragrant.
- Add chickpeas to the skillet and cook for 2–3 minutes, stirring occasionally, until heated through.
- Reduce heat to low. Stir in ricotta, lemon zest, and lemon juice. Mix until creamy.
- Add the cooked orzo to the skillet and toss to combine. If the mixture is too thick, add a splash of vegetable broth to loosen.
- Stir in Parmesan cheese and season with salt and pepper.
- Serve warm, topped with fresh parsley.
Notes
For best flavor, use fresh lemon juice. You can substitute orzo with gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg