Lemon Ricotta Orzo with Roasted Vegetables

• 8 ounces orzo pasta
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 red bell pepper, chopped
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (optional)
• 2 cloves garlic, minced

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes, zucchini, yellow squash, red bell pepper, 2 tablespoons olive oil, salt, and pepper on a baking sheet.
3. 3 Roast vegetables for 20-25 minutes, stirring once halfway through.
4. 4 Meanwhile, cook orzo according to package instructions. Drain and set aside.
5. 5 In a large bowl, combine cooked orzo, roasted vegetables, ricotta cheese, lemon zest and juice, parsley, Parmesan if using, garlic, and remaining olive oil.
6. 6 Gently toss until well combined and heated through. Season with additional salt and pepper if needed.

Equipment

• Baking sheet
• Large pot for pasta
• Large mixing bowl

Variations

• Substitute broccoli or cauliflower for the summer squash.
• Add a sprinkle of toasted pine nuts for crunch.

Substitutions

• Use whole wheat orzo for added fiber.
• Replace ricotta with feta for a tangy twist.

Pairings

• A crisp white wine like Sauvignon Blanc.
• Freshly baked crusty bread.

Nutrition

Tips

• For extra flavor, toast the orzo in a dry pan for 2-3 minutes before boiling.
• Add a handful of fresh arugula for a peppery kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.

Freezing: This dish does not freeze well due to the ricotta.

Serving Suggestions

• Pair with a simple green salad.
• Add grilled chicken for a heartier meal.

FAQ