Lemon Ricotta Orzo with Spring Peas (Fall Cozy Twist)
If you’re craving a dish that feels like a warm hug from the inside out, look no further than this Lemon Ricotta Orzo with Spring Peas (Fall Cozy Twist). It’s a comforting yet bright meal that beautifully balances creamy ricotta and fresh spring peas with the zing of lemon and the earthiness of orzo pasta. Whether you’re in the mood for a quick weeknight dinner or a cozy weekend project, this recipe brings together simple ingredients and straightforward steps that yield a dish bursting with flavor and texture. The subtle garlic infusion and fresh basil garnish elevate the experience, making it feel both sophisticated and homey. Plus, the fall twist makes it perfect for those cooler evenings when you want something light but satisfying.
Why It’s My Go-To
There’s something magical about a dish that’s both simple and soul-satisfying, and this Lemon Ricotta Orzo with Spring Peas (Fall Cozy Twist) fits the bill perfectly. I love how it combines the creaminess of ricotta with the bright freshness of lemon and peas, creating a harmonious blend that feels both indulgent and light. Orzo cooks quickly, which means dinner comes together fast without sacrificing flavor or comfort. The addition of vegetable broth instead of plain water infuses the pasta with a subtle depth, making every bite sing. It’s versatile too—you can easily add protein or extra veggies if you want to customize it, and it keeps well for leftovers, making it ideal for meal prep. Honestly, it’s become one of my favorite go-to meals when I want something nourishing that doesn’t require hours in the kitchen.
What to Buy
- 1 cup orzo pasta: Look for a good-quality orzo that’s made from durum wheat for the best texture.
- 2 cups vegetable broth: Choose a flavorful broth to enhance the dish’s base.
- 1 cup ricotta cheese: Fresh ricotta is key for that creamy texture.
- 1 cup fresh spring peas: These add a lovely sweetness and pop of green.
- 1 lemon: You’ll need both the zest and juice for maximum flavor impact.
- 2 tablespoons olive oil: Use extra virgin for the best aroma and taste.
- 1 clove garlic: Freshly minced garlic brings warmth and depth.
- Salt and pepper: To taste, enhancing all the natural flavors.
- Fresh basil: For garnish, adding a vibrant herbal note.
Setup & Equipment
- Medium saucepan: For cooking the orzo in vegetable broth.
- Small skillet: To gently sauté the garlic.
- Zester or microplane: To zest the lemon finely.
- Juicer (optional): For extracting lemon juice efficiently.
- Wooden spoon or silicone spatula: For stirring the orzo mixture.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Serving bowls: For plating and garnishing your finished dish.
Lemon Ricotta Orzo with Spring Peas (Fall Cozy Twist): From Prep to Plate
Step 1: Prepare the Orzo
Begin by heating the vegetable broth in a medium saucepan over medium heat until it’s just simmering. Add the orzo pasta, stirring occasionally to prevent sticking. Cook according to package instructions, usually about 8-10 minutes, until the orzo is tender but still al dente. Stir frequently to ensure even cooking and absorption of the broth’s flavor.
Step 2: Sauté the Garlic
While the orzo cooks, heat the olive oil in a small skillet over medium-low heat. Add the minced garlic and sauté gently for about 1-2 minutes until fragrant and golden but not browned. This step infuses the oil with garlic flavor, which will carry through the entire dish.
Step 3: Add Peas and Lemon
When the orzo is almost done, stir in the fresh spring peas and cook for another 2-3 minutes, allowing the peas to become tender and vibrant green. Then, add the lemon zest and juice, stirring well to distribute the citrus brightness evenly.
Step 4: Combine Ricotta and Season
Remove the saucepan from heat and gently fold in the ricotta cheese until creamy and well combined. Season the mixture with salt and pepper to taste, adjusting according to preference. The ricotta adds a luscious creaminess that rounds out the tangy lemon and sweet peas perfectly.
Step 5: Finish and Garnish
Drizzle in the garlic-infused olive oil for an added layer of flavor, then give everything a final stir. Serve the Lemon Ricotta Orzo with Spring Peas (Fall Cozy Twist) warm, garnished with fresh basil leaves for a bright, herbal finish. This dish pairs wonderfully with roasted vegetables or a crisp salad.
Dietary Customizations
- Make it vegan: Substitute ricotta with a plant-based ricotta alternative or blended tofu for creaminess.
- Gluten-free option: Use gluten-free orzo or small gluten-free pasta shapes.
- Add protein: Stir in cooked chickpeas or grilled chicken for a heartier meal.
- Extra veggies: Incorporate chopped roasted broccoli or spinach for added nutrients and texture.
- Low sodium: Use low-sodium vegetable broth and adjust salt accordingly.
Missteps & Fixes
- Orzo is mushy: Reduce cooking time by 1-2 minutes next time. Overcooked orzo loses its texture fast.
- Ricotta curdles: Add ricotta off the heat and fold gently to avoid breaking the cheese’s texture.
- Dish lacks flavor: Don’t skimp on lemon zest and juice—they bring essential brightness. Adding a pinch of salt enhances all flavors.
- Peas are tough: Ensure peas are fresh and add them in the last few minutes of cooking only.
Meal Prep & Storage Notes
This dish keeps well in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of vegetable broth or water to loosen the orzo and stir gently over low heat to restore creaminess. It’s a fantastic make-ahead meal that tastes just as good the next day. You can also prepare all components separately and combine them right before serving to keep textures fresh.
Quick Questions
Can I use frozen peas instead of fresh spring peas?
Absolutely! Frozen peas work well and are a convenient alternative. Just add them a minute or two earlier during cooking to ensure they heat through without becoming mushy.
What can I substitute for ricotta cheese?
For a different creamy texture, try cottage cheese (blended smooth), mascarpone, or a plant-based ricotta alternative if you prefer dairy-free options.
Can I make this dish ahead of time?
Yes, it’s perfect for meal prep. Store in the fridge and reheat gently with a bit of broth to keep it creamy. Fresh basil is best added just before serving.
How can I add more protein to this meal?
Consider stirring in cooked shredded chicken, sautéed shrimp, or chickpeas for a satisfying boost. The recipe also pairs excellently with dishes like Creamy Spinach Feta Chicken Orzo for a well-rounded meal.
Weekend Projects
- Creamy Spinach Feta Chicken Orzo – For those wanting to expand their orzo repertoire with a rich, herby chicken dish.
- Roasted Broccoli Lemon Parmesan Orzo – A fantastic way to incorporate roasted veggies and tangy cheese into your meals.
- Lemon Butter Herb Chicken Orzo Skillet – A skillet meal that’s bursting with fresh herbs and buttery richness.
In Closing
This Lemon Ricotta Orzo with Spring Peas (Fall Cozy Twist) is a celebration of simple ingredients coming together in a dish that’s as comforting as it is vibrant. It’s a testament to how a few pantry staples and fresh produce can create something truly special and satisfying. Whether you’re cooking for yourself, family, or friends, this recipe is sure to become a beloved favorite that you’ll return to again and again. Enjoy the bright lemon notes, the creamy ricotta, and those sweet spring peas that make every bite a little moment of joy.
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Lemon Ricotta Orzo with Spring Peas (Fall Cozy Twist)
Ingredients
Equipment
Method
- Begin by heating the vegetable broth in a medium saucepan over medium heat until it’s just simmering. Add the orzo pasta, stirring occasionally to prevent sticking. Cook according to package instructions, usually about 8-10 minutes, until the orzo is tender but still al dente. Stir frequently to ensure even cooking and absorption of the broth’s flavor.
- While the orzo cooks, heat the olive oil in a small skillet over medium-low heat. Add the minced garlic and sauté gently for about 1-2 minutes until fragrant and golden but not browned. This step infuses the oil with garlic flavor, which will carry through the entire dish.
- When the orzo is almost done, stir in the fresh spring peas and cook for another 2-3 minutes, allowing the peas to become tender and vibrant green. Then, add the lemon zest and juice, stirring well to distribute the citrus brightness evenly.
- Remove the saucepan from heat and gently fold in the ricotta cheese until creamy and well combined. Season the mixture with salt and pepper to taste, adjusting according to preference. The ricotta adds a luscious creaminess that rounds out the tangy lemon and sweet peas perfectly.
- Drizzle in the garlic-infused olive oil for an added layer of flavor, then give everything a final stir. Serve warm, garnished with fresh basil leaves for a bright, herbal finish.
Notes
- Use fresh spring peas for best texture, but frozen peas can be added a minute or two earlier when cooking.
- Fold in ricotta off the heat gently to avoid curdling and maintain creaminess.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth to restore creaminess.
