Description
A creamy and zesty pasta dish featuring orzo, ricotta cheese, fresh lemon, and chickpeas, perfect for a quick vegetarian meal.
Ingredients
Scale
- 1 cup uncooked orzo pasta
- 1 cup whole milk ricotta cheese
- Zest and juice of 2 medium lemons
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the chickpeas, lemon zest, and lemon juice. Cook for 2-3 minutes to warm through.
- Reduce heat to low and add the ricotta cheese, stirring until it melts into a creamy sauce.
- Add the cooked orzo and spinach to the skillet. Toss everything together until the spinach wilts, about 2 minutes.
- Season with salt and pepper to taste. Remove from heat and stir in the grated Parmesan cheese.
- Serve immediately, garnished with fresh basil.
Notes
This dish is best served fresh, but can be refrigerated for up to 2 days. For a vegan version, substitute ricotta with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Italian-inspired
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 55g
- Protein: 18g