Description
Zesty Orzo Pasta with Creamy Ricotta and Protein-Packed Chickpeas is a vibrant, Mediterranean-inspired dish that’s fast, fresh, and fulfilling. With lemon zest, garlic-sautéed chickpeas, and whole milk ricotta stirred into tender orzo, this vegetarian meal is perfect for busy weeknights, meal prep, or a refreshing twist on pasta salad—served warm or cold.
Ingredients
- Orzo pasta
- 1 can chickpeas, rinsed and drained
- 2 cloves garlic, minced
- Olive oil
- Zest and juice of 1 lemon
- Whole milk ricotta cheese
- Fresh parsley or basil, chopped
- Salt and black pepper to taste
- Optional: red pepper flakes, grated parmesan, baby spinach
Instructions
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Bring a pot of salted water to a boil and cook orzo until al dente. Drain and set aside.
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In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
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Add chickpeas and cook for 3–5 minutes, letting them lightly crisp.
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Stir in cooked orzo, lemon zest, and lemon juice. Season with salt, pepper, and optional red pepper flakes.
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Remove from heat and stir in ricotta until creamy and well coated.
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Top with fresh herbs and serve warm or at room temperature.
Notes
- Add baby spinach or arugula for extra greens.
- Mix in crumbled feta or a splash of vinegar for added tang.
- Roasted or sun-dried tomatoes bring extra sweetness and depth.
- Use harissa or chili oil for a spicy variation.
- Tastes great warm or chilled—ideal for meal prep or picnics.
