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Creamy Lemon Ricotta Orzo with Chickpeas

A light and creamy pasta dish with bright lemon flavor, creamy ricotta, and protein-packed chickpeas.

Ingredients

Scale

For the Crust:

  • 1 cup orzo pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup ricotta cheese
  • 2 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 2 tbsp olive oil
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp red pepper flakes
  • Salt and black pepper to taste
  • 2 cups fresh baby spinach
  • 2 tbsp chopped fresh parsley

Instructions

1. Prepare the Crust:

  1. Cook orzo according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
  3. Add chickpeas to the skillet and cook for 3-4 minutes until slightly crispy. Season with salt and pepper.
  4. Reduce heat to low. Stir in ricotta, lemon zest, lemon juice, and parmesan. Add cooked orzo and toss to combine.
  5. Add spinach and reserved pasta water as needed to create a creamy sauce. Cook until spinach wilts.
  6. Garnish with fresh parsley and additional parmesan before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett