Creamy Lemon Ricotta Orzo with Chickpeas | Easy Dinner Recipe
A cozy, creamy Lemon Ricotta Orzo with Chickpeas made in just 30 minutes. Perfect for a quick, satisfying, and healthy vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4,4 servings 1x
Ingredients
Scale
- 1 cup orzo pasta
- 2½ cups vegetable broth or water
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup whole milk ricotta cheese
- ½ lemon, zested and juiced
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a pot of salted vegetable broth or water to a boil. Cook orzo until al dente, about 7–8 minutes. Reserve ¼ cup of cooking liquid and drain.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 30 seconds.
- Add chickpeas and cook for 3–4 minutes, gently mashing some for a creamy texture.
- Lower the heat and stir in ricotta cheese, lemon zest, lemon juice, and Parmesan until smooth and creamy.
- Add cooked orzo and reserved liquid, stirring to coat evenly in the sauce.
- Season with salt, black pepper, and crushed red pepper flakes if using.
- Garnish with chopped fresh parsley and serve warm.
Nutrition
- Calories: 410 calories