Description

Hey there, busy moms and professionals! If you’re anything like me, you know that life can get hectic. That’s why I’m excited to share my recipe for Zesty Orzo Pasta with Creamy Ricotta. It’s the perfect quick meal for those days when time is tight but flavor is non-negotiable. With its vibrant lemony zest and creamy texture, this dish not only satisfies your cravings but also impresses everyone at the dinner table. So grab your apron, and let’s dive into a culinary adventure that’s both delicious and easy!

Ingredients

Scale

1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
1 can (15 oz) chickpeas, drained and rinsed
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes (optional)
Zest of 1 lemon
1 cup cherry tomatoes, halved
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese (optional)
1/4 cup chopped fresh parsley or basil
Juice of 1/2 lemon

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Instructions

Cook orzo in salted boiling water according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add chickpeas, salt, pepper, and red pepper flakes (if using). Cook for 3–4 minutes until chickpeas are slightly golden.
Stir in lemon zest and cherry tomatoes. Cook another 2–3 minutes until tomatoes begin to soften.
Add cooked orzo to the skillet and stir to combine evenly with the chickpea mixture.
Remove from heat. Stir in ricotta, Parmesan (if using), and lemon juice. Mix until creamy and fully incorporated.
Top with chopped parsley or basil and serve warm or at room temperature.

Notes

Add more red pepper flakes for extra heat if desired.
This dish can be served warm or at room temperature.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 2g
Sodium: 350mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 12g
Cholesterol: 15mg