Description
A comforting dish combining creamy ricotta and tender orzo with the hearty crunch of chickpeas, brightened by fresh lemon.
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
- Boil vegetable broth in a medium saucepan over medium-high heat.
- Cook the orzo pasta according to package directions until al dente, about 8–10 minutes. Drain and set aside.
- Sauté the chopped onion in olive oil in a large skillet over medium heat for 3–4 minutes.
- Add minced garlic and sauté for an additional minute.
- Toss in the drained chickpeas, cooking for 2–3 minutes until warmed through.
- Incorporate the ricotta cheese, lemon zest, and lemon juice until creamy and well-combined.
- Mix in the cooked orzo, adding a splash of broth if too thick. Stir in Parmesan cheese, seasoning with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Notes
You can make this dish vegan by using cashew cheese and nutritional yeast. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 30mg