Creamy Lemon Ricotta Orzo with Garlic-Roasted Chickpeas
Description
This Creamy Lemon Ricotta Orzo with Garlic-Roasted Chickpeas is the perfect blend of comfort and freshness. Tender orzo pasta is coated in a luxuriously creamy ricotta sauce infused with bright lemon flavor, while crispy, golden garlic-roasted chickpeas add a crunchy, protein-rich topping.
It’s:
Vegetarian
High in protein & fiber
Light yet satisfying
Perfect as a main or side dish
Ideal for weeknight dinners, meal prep, or elegant lunches!
Time & Servings
Task Time
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Ingredients
For Garlic-Roasted Chickpeas:
1 can (400g) chickpeas, drained & rinsed
1½ tbsp olive oil
½ tsp paprika
½ tsp garlic powder
¼ tsp black pepper
½ tsp salt
Optional: pinch of chili flakes
For Lemon Ricotta Orzo:
1½ cups orzo pasta
1 cup whole-milk ricotta cheese
2 cloves garlic, minced
1 tbsp olive oil or butter
1 tsp lemon zest
2–3 tbsp fresh lemon juice
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp red chili flakes (optional)
¼ cup pasta cooking water (as needed)
Optional Garnish:
Fresh parsley or basic
Extra lemon zest
Grated Parmesan
Step-by-Step Instructions
Step 1: Roast the Chickpeas
Preheat oven to 200°C (400°F).
Pat chickpeas completely dry.
Toss with olive oil, paprika, garlic powder, salt, pepper & chili flakes.
Spread on a baking tray in a single layer.
Roast for 18–22 minutes, shaking halfway, until crispy & golden.
Step 2: Cook the Orzo
Bring a large pot of salted water to a boil.
Add orzo and cook according to package (usually 8–10 minutes).
Reserve ¼ cup pasta water, then drain.
Step 3: Make the Lemon Ricotta Sauce
Heat olive oil or butter in a pan over medium heat.
Add minced garlic and sauté for 30–40 seconds.
Reduce heat and stir in:
Ricotta
Lemon zest
Lemon juice
Salt & pepper
Add pasta water little by little to make it smooth & creamy.
Step 4: Combine & Serve
Add drained orzo into the ricotta sauce.
Toss gently until fully coated.
Top with crispy garlic-roasted chickpeas.
Garnish with herbs, lemon zest & Parmesan.
Serve warm and enjoy!
Nutritional Information (Per Serving – Approximate)
Calories: 420 kcal
Protein: 18 g
Carbohydrates: 48 g
Fat: 18 g
Fiber: 7 g
Calcium: 20% DV
Iron: 15% DV
Pro Tips
Use whole milk ricotta for best creaminess.
Add spinach or roasted zucchini for extra veggies.
For extra crunch: sprinkle toasted pine nuts or almonds.
For vegan version: use plant-based ricotta & dairy-free butter.
Want it spicy? Add harissa or extra chili flakes.
Questions & Answers (FAQ)
Q1: Can I make this ahead of time?
Yes! Store in an airtight container for up to 3 days. Reheat with a splash of milk or water.
Q2: Can I use another pasta?
Yes! Penne, fusilli, or small shells work well.
Q3: Is this dish healthy?
Yes! It contains
High fiber from chickpeas
Protein from ricotta & chickpeas
Healthy fats from olive oil
Q4: Can I serve this as a side dish?
Absolutely! It pairs perfectly with:
Grilled chicken
Baked salmon
Roasted vegetables
Q5: Why is my sauce dry?
You likely need more reserved pasta water. Add 1–2 tbsp at a time while mixing.
Q6: Can kids eat this?
Yes! Just skip the chili flakes for a mild, kid-friendly version.