Description
Zesty Orzo Pasta with Creamy Ricotta and Protein-Packed Chickpeas is a flavorful and hearty dish combining creamy ricotta, zesty lemon, and chickpeas, perfect for a quick and satisfying meal.
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
- In a medium saucepan, bring vegetable broth to a boil. Add orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes, until translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Add chickpeas to the skillet and cook for 2-3 minutes, allowing them to warm through.
- Reduce heat to low and stir in ricotta cheese, lemon zest, and lemon juice. Mix until creamy and well combined.
- Add cooked orzo to the skillet and toss everything together. Add vegetable broth if needed to reach desired consistency. Stir in Parmesan cheese and season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Notes
- If desired, you can add extra lemon juice for a more zesty flavor.
- This dish can easily be made vegan by swapping ricotta and Parmesan for plant-based alternatives.
- For added protein, you can top the dish with grilled chicken or tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 15 mg