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lemon ricotta orzo

lemon ricotta orzo

A creamy, dreamy lemon ricotta orzo that combines bright lemon zest with luxurious ricotta, creating a comforting dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 pound orzo pasta
  • 1 cup ricotta cheese
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • ½ cup Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • ¼ cup fresh basil, chopped
  • Salt to taste
  • Black pepper to taste
  • ½ cup pasta water

Method
 

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the orzo to boiling water and cook according to package directions, usually 8-9 minutes.
  3. While the orzo cooks, heat olive oil in a large skillet over medium heat and sauté minced garlic for about 1 minute.
  4. Drain the orzo and add it directly to the skillet with garlic, tossing to coat.
  5. Remove the skillet from heat and add ricotta cheese, lemon juice, lemon zest, and Parmesan to the orzo, stirring to combine.
  6. Fold in fresh basil and season with salt and pepper to taste.
  7. Serve immediately while hot and creamy, garnished with extra basil and Parmesan if desired.

Notes

Salt your pasta water generously. Reserve pasta water for sauce consistency. Use room temperature ricotta for smoother incorporation. Serve immediately for best texture.