Did anyone say ricotta? 🍋🧀 Dive into a world of creamy goodness with Chef Erica’s Lemon Pepper Ricotta Orzo recipe! 🍽️ Join us on a culinary journey where comfort meets health. Discover the benefits of ricotta, a protein-packed cheese that not only adds a luscious texture but also contributes to bone health and muscle growth. From the zesty kick of lemon to the velvety richness of ricotta, this dish is a symphony of flavors that will tantalize your taste buds and nurture your well-being. Subscribe for more Holistic Health Recipes and savor the perfect balance of indulgence and nourishment! 🌿🍽️
Health Benefits:
Packed with vitamin-rich greens and healthy fats, this orzo dish is just as healthy as it is comforting.
Pair this with any protein like grilled chicken or steamed fish for a well-balanced meal.
Ingredients:
1 cup orzo
1 cup ricotta (store bought or homemade)
1 bulb of garlic, roasted
1 clove of garlic, raw
1 whole lemon juice + zest
olive oil
kosher salt
black pepper
greens of your choice ( I used spigarello but kale or spinach work well)
green olives (castelvetrano or frescatrano)
asparagus, cut on an angle 1/2 inch)
chili oil, optional
Directions:
Preheat the oven to 400F. Halve the bulb of garlic, drizzle both sides with olive oil and sprinkle with salt. Wrap in foil and roast while you prepare everything else.
Wash and chop your asparagus. Roughly chop your olives, or keep them whole. Place ricotta in a bowl, mince garlic into the bowl along with the zest and juice of one lemon. Add as much pepper as you like. Drizzle in some olive oil, about 2 tbsp. Set aside until you’re ready to squeeze in the toasted garlic.
Cook orzo in salted water. Remove orzo 2 minutes before box instructions, as you will continue to cook in a separate pan. You don’t want mushy orzo! Save some pasta water.
Drain orzo and rinse. In a large skillet, sauté your asparagus and wilt your greens. Add in the orzo and olives, and stir to combine. Turn off heat.
When the garlic is finished (about 20-25 minutes, or longer if you have the time), let it cool briefly so you don’t burn your fingers like me and squeeze into ricotta sauce.
Pour sauce into skillet and stir to combine. Taste and adjust seasoning – maybe more salt, lemon, or black pepper. I paired mine with eggplant Milanese and a healthy drizzle of chili oil. Make it how you like and enjoy!
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