I made this Creamy Lemon Ricotta Orzo with Garlic-Roasted Chickpeas Recipe on a busy weeknight, and I was amazed at how quickly it came together. The moment the lemon zest hit the warm orzo, my kitchen filled with a bright, fresh aroma that instantly lifted my mood.
You can also enjoy a Creamy Thai Red Curry Chicken Bowls recipe on a busy night for a similarly quick and flavorful meal. The ricotta made the sauce creamy without feeling heavy, and the roasted chickpeas added the perfect crunchy contrast.
Every bite felt balanced, with a mix of tangy, creamy, and savory flavors. For another hearty bowl option, try the Steak Burrito Bowl recipe that’s full of flavor and protein. Now, it’s one of my go-to meals when I want something impressive but easy.
Ingredient
Here’s everything you need for this delicious, creamy lemon orzo — with tips to make it taste even better.
- 1 cup orzo pasta — Cooks fast and holds creamy sauce beautifully.
- 1 cup ricotta cheese — Gives a silky texture without being too rich.
- 1/2 cup grated Parmesan cheese — Adds nutty, salty depth to the sauce.
- 1 lemon (zest + juice) — Fresh lemon brightens the whole dish and cuts through richness.
- 2 cloves garlic, minced — Fresh garlic gives a stronger aroma than garlic powder.
- 1/2 cup vegetable broth (or chicken broth) — Helps loosen the sauce and adds flavor.
- 1/2 teaspoon salt — Enhances the taste without overpowering.
- 1/4 teaspoon black pepper — Adds mild warmth and balance.
- 2 tablespoons fresh basil or parsley, chopped — For fresh garnish and color.
For Garlic-Roasted Chickpeas
- 1 can (15 oz) chickpeas, drained, rinsed, and dried — Crispy protein topping adds texture.
- 2 tablespoons olive oil — Helps chickpeas crisp up in the oven.
- 1 teaspoon garlic powder — Adds savory garlic flavor without burning.
- 1/2 teaspoon smoked paprika — Gives warm, smoky notes.
- 1/2 teaspoon salt — Balances seasoning.
- 1/4 teaspoon black pepper — Adds a touch of heat.
Note: This recipe makes about 4 generous servings.
Variations
You can easily change this recipe to fit different diets and tastes:
- Dairy-free: Use vegan ricotta and dairy-free Parmesan.
- Add protein: Mix in grilled chicken, shrimp, or tofu.
- Add greens: Stir in spinach or arugula at the end.
- Make it gluten-free: Use gluten-free orzo or small pasta.
- Spice it up: Add red pepper flakes or a drizzle of chili oil.
Cooking Time
Here’s how long it takes to make this dish:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You Need
- baking sheet — For roasting chickpeas until crispy.
- parchment paper — Prevents chickpeas from sticking and makes cleanup easy.
- medium pot — For cooking the orzo.
- mixing bowl — To toss chickpeas with seasoning.
- zester or grater — For fresh lemon zest.
- wooden spoon — For stirring the creamy orzo.
How to Make Creamy Lemon Ricotta Orzo with Garlic-Roasted Chickpeas
Roast the Chickpeas
Preheat the oven and line a baking sheet with parchment. Toss the drained chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer and roast until golden and crunchy.
Cook the Orzo
Bring a pot of salted water to a boil and cook the orzo until al dente. Drain and return it to the pot so it stays warm and ready to absorb the creamy sauce.
Make the Creamy Lemon Sauce
To the warm orzo, stir in ricotta, Parmesan, lemon zest, lemon juice, minced garlic, and broth. Mix gently until the sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
Combine and Serve
Divide the creamy orzo into bowls and top with garlic-roasted chickpeas for crunch. Sprinkle chopped basil or parsley on top for freshness. Serve immediately so the chickpeas stay crispy.
Additional Tips for Making this Recipe Better
Here are some tips I learned from making this recipe multiple times:
- I always dry the chickpeas completely before roasting — it makes them extra crunchy.
- I never skip fresh lemon zest — it gives the dish a bright, fresh flavor.
- If the sauce gets too thick, I add a little more broth to loosen it.
- I taste and adjust seasoning at the end for the perfect balance.
- I serve immediately so the chickpeas don’t soften.
How to Serve Creamy Lemon Ricotta Orzo with Garlic-Roasted Chickpeas
Serve this dish warm in shallow bowls for a restaurant-style look. Add a drizzle of olive oil for shine and richness. Garnish with extra parsley or basil for color contrast. Pair it with a crisp salad or roasted vegetables for a complete meal. A sprinkle of extra Parmesan at the table makes it even more delicious.
Nutritional Information
Here’s a quick overview per serving:
- Calories: Around 320–420 kcal
- Protein: Moderate, thanks to ricotta and chickpeas
- Carbohydrates: Mainly from orzo and chickpeas
- Fat: Healthy fats from olive oil and cheese
Make Ahead and Storage
Refrigerating
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth to keep it creamy.
Freezing
Freezing is not ideal because the ricotta sauce can change texture. If you must freeze, do it without chickpeas and add fresh roasted chickpeas later.
Reheating
Warm gently on the stovetop over low heat, stirring often. Add broth little by little until the sauce becomes creamy again.
Why You’ll Love This Recipe?
Here are the top reasons this dish is a favorite:
- It’s creamy and comforting but still light and fresh.
- The lemon gives a bright, zesty flavor that feels refreshing.
- Roasted chickpeas add a satisfying crunch and protein.
- It’s quick and easy, perfect for weeknight dinners.
- It’s versatile and easy to customize with protein or veggies.
Creamy Lemon Ricotta Orzo with Garlic-Roasted Chickpeas Recipe
Ingredients
Method
- Preheat the oven and line a baking sheet with parchment. Toss the drained chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer and roast until golden and crunchy.
- Bring a pot of salted water to a boil and cook the orzo until al dente. Drain and return it to the pot so it stays warm and ready to absorb the creamy sauce.
- To the warm orzo, stir in ricotta, Parmesan, lemon zest, lemon juice, minced garlic, and broth. Mix gently until the sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
- Divide the creamy orzo into bowls and top with garlic-roasted chickpeas for crunch. Sprinkle chopped basil or parsley on top for freshness. Serve immediately so the chickpeas stay crispy.
Notes
- I always dry the chickpeas completely before roasting — it makes them extra crunchy.
- I never skip fresh lemon zest — it gives the dish a bright, fresh flavor.
- If the sauce gets too thick, I add a little more broth to loosen it.
- I taste and adjust seasoning at the end for the perfect balance.
- I serve immediately so the chickpeas don’t soften.