Description

A bright and zesty orzo pasta dish combined with creamy ricotta cheese, chickpeas, and fresh herbs, perfect for a quick and satisfying meal that balances tangy lemon flavor with a hint of spice.

Ingredients

Bulk Ingredients

1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
1 can (15 oz) chickpeas, drained and rinsed

Seasonings & Flavorings

1/2 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes (optional)
Zest of 1 lemon
Juice of 1/2 lemon

Vegetables & Dairy

1 cup cherry tomatoes, halved
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese (optional)
1/4 cup chopped fresh parsley or basil

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Instructions

Cook Orzo: Cook orzo pasta in salted boiling water according to the package instructions, typically about 8-10 minutes until al dente. Drain well and set aside.
Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden.
Cook Chickpeas: Add the drained chickpeas to the skillet along with salt, black pepper, and red pepper flakes if using. Cook for 3–4 minutes, stirring occasionally, until the chickpeas turn slightly golden and heated through.
Add Lemon Zest and Tomatoes: Stir in the lemon zest and halved cherry tomatoes. Continue cooking for 2–3 minutes until tomatoes start to soften but still hold their shape.
Combine Orzo: Add the cooked orzo pasta to the skillet and stir thoroughly to combine it evenly with the chickpeas and tomato mixture.
Mix in Creamy Ingredients: Remove the skillet from heat. Stir in the ricotta cheese, grated Parmesan cheese if using, and freshly squeezed lemon juice. Mix well until the mixture is creamy and fully incorporated.
Garnish and Serve: Top the dish with the chopped fresh parsley or basil. Serve warm or at room temperature for a fresh, flavorful pasta meal.

Notes

You can use either parsley or basil depending on your herb preference.
Parmesan cheese is optional but adds a nice depth of flavor and creaminess.
Adjust red pepper flakes to your heat tolerance or omit for no spice.
This dish can be served warm or at room temperature, making it great for meal prep or picnics.
For a vegan version, substitute ricotta with a plant-based cheese alternative and omit Parmesan.