Craving a meal that’s both comforting and refreshingly zesty? This Creamy Lemon Ricotta Orzo with Chickpeas is the perfect balance of rich, creamy flavors and bright, citrusy notes. Tender orzo pasta is tossed in a velvety lemon-infused ricotta sauce, paired with protein-packed chickpeas for a satisfying, meatless dish. Ideal for weeknight dinners, meal prep, or a cozy gathering, this recipe from TastyRecipeHub.com is quick, versatile, and bursting with flavor. It’s a shining example of the vibrant dishes in our eBook, 60 Mouthwatering American Dishes Made Simple. Let’s dive into this creamy, lemony delight!
Why You’ll Love This Recipe
This Creamy Lemon Ricotta Orzo with Chickpeas is a must-try for pasta lovers, offering:
- Bright and Creamy: Lemon and ricotta create a luscious, tangy sauce.
- Quick to Make: Ready in under 30 minutes for busy evenings.
- Protein-Packed: Chickpeas add heartiness without meat.
- Versatile: Perfect as a main dish or side, with endless customization options.
- Shareable: Ideal for X posts with #TastyRecipeHub to showcase your culinary creation.
This dish is a vibrant addition to your recipe collection, just like the bold recipes in our eBook, available for just $2.99 on Gumroad.
Ingredients
This recipe serves 4 as a main dish or 6 as a side and can be doubled for larger gatherings. Here’s what you’ll need:
For the Orzo and Chickpeas:
- 8 oz orzo pasta (about 1¼ cups dry)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 small onion, finely chopped (about ¾ cup)
- 2 cloves garlic, minced
- Zest and juice of 1 lemon (about 2 tbsp juice and 1 tsp zest)
- ½ cup vegetable broth (or chicken broth for non-vegetarian)
- ½ tsp salt
- ¼ tsp black pepper
For the Creamy Lemon Ricotta Sauce:
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream (or half-and-half for a lighter option)
- 1 tbsp lemon juice (for extra brightness)
- ½ tsp dried Italian seasoning (or 1 tsp fresh thyme or basil)
- ¼ tsp red pepper flakes (optional, for a subtle kick)
Optional Garnishes:
- Fresh parsley or basil, chopped
- Extra lemon zest
- Toasted pine nuts or almonds (about 2 tbsp)
- Grated Parmesan cheese
- Lemon wedges
Equipment Needed
- Large pot (for boiling orzo)
- Large skillet
- Colander
- Measuring cups and spoons
- Microplane or zester (for lemon zest)
- Wooden spoon or spatula
- Knife and cutting board
- Mixing bowl (for sauce)
Instructions
Follow these steps to create a creamy, zesty orzo dish that’s sure to impress.
Step 1: Cook the Orzo
- Bring a large pot of salted water to a boil. Add 8 oz orzo pasta and cook according to package instructions (about 8-10 minutes) until al dente.
- Reserve ¼ cup pasta water, then drain the orzo and set aside.
Step 2: Prepare the Chickpeas and Aromatics
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until soft and translucent.
- Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Stir in 1 can drained chickpeas, ½ tsp salt, and ¼ tsp black pepper. Cook for 2 minutes to warm through.
Step 3: Make the Creamy Lemon Ricotta Sauce
- In a mixing bowl, combine 1 cup ricotta cheese, ½ cup grated Parmesan, ¼ cup heavy cream, 1 tbsp lemon juice, lemon zest, ½ tsp Italian seasoning, and ¼ tsp red pepper flakes (if using). Stir until smooth.
- Add ½ cup vegetable broth to the skillet with the chickpeas, stirring to deglaze the pan. Reduce heat to low.
- Stir in the ricotta mixture, mixing until a creamy sauce forms, about 2 minutes. If the sauce is too thick, add reserved pasta water 1
