Oh, you are in for a treat today! Let me tell you about my Zesty Orzo Pasta with Creamy Ricotta. I can still remember the first time I whipped this up – it was one of those nights where the fridge was looking a little bare, and I needed something quick, easy, and satisfying. I glanced at the pantry and spotted orzo. Then the almost empty fridge…ricotta to the rescue! I thought, “Why not?” and just started tossing things together. The result? Pure magic!

The bright, zesty flavors combined with the creamy ricotta were a total hit with my family. I remember the kids practically inhaling it, and my husband, who can be a bit picky, went back for seconds. That’s when I knew I had a winner.

Of course, the first few times I made it, I was just winging it. There were definitely some “oops” moments – like the time I added way too much lemon zest and ended up with a pasta dish that tasted like lemon candy! But, through trial and error (and a lot of taste-testing), I finally perfected the recipe.

What I love most about this dish is how versatile it is. It’s perfect for a quick weeknight dinner, but it’s also elegant enough to serve to guests. Plus, it’s so easy to customize with whatever veggies you have on hand. And, let’s be honest, who doesn’t love a good pasta dish that comes together in under 30 minutes? With my busy schedule, it’s a lifesaver!

Trust me, once you try this Zesty Orzo Pasta with Creamy Ricotta, it’ll become a staple in your own kitchen, too. It’s one of those recipes that just works, every single time. Let’s get started!

What You’ll Need

Here’s everything you’ll need to make this delicious dish. Don’t worry, most of it is probably already in your pantry!

1 pound orzo pasta – I always use DeLallo. It cooks up perfectly al dente every time!
1/4 cup extra virgin olive oil – Good quality olive oil makes all the difference in flavor.
2 cloves garlic, minced – Freshly minced is best, but you can use jarred in a pinch.

1/2 cup grated Parmesan cheese – I prefer freshly grated, but the pre-grated kind works too.
1 (15 ounce) container ricotta cheese – Whole milk ricotta is the way to go for that extra creaminess! Here’s a Ricotta Cheese Guide with more information if you’re curious.
1/4 cup lemon juice – Freshly squeezed, please! It makes a huge difference.

2 tablespoons lemon zest – Don’t skip the zest! It adds so much bright flavor.
1/4 cup chopped fresh parsley – Adds a pop of freshness and color.
1/4 cup chopped fresh basil – Basil and lemon are a match made in heaven!

Salt and freshly ground black pepper to taste – Season generously!
Optional: 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped – Adds a burst of intense flavor.
Optional: 1/2 cup Kalamata olives, pitted and chopped – For a salty, briny kick.

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Shopping Tips

I usually buy my orzo in bulk at Costco because we go through it so quickly. If you can’t find fresh herbs, dried herbs will work in a pinch, but use about half the amount. You can usually find good quality ricotta at most grocery stores. I’ve tried different brands, and honestly, they’re all pretty similar.

Kitchen Wisdom

My mom always told me to zest the lemon before juicing it. That way, it’s easier to grip! She also taught me to save the Parmesan rinds to add to soups for extra flavor. It’s amazing what you can learn from your elders!

Ingredient Prep Shortcuts

On busy weeknights, I’ll often prep the garlic, herbs, and lemon zest ahead of time and store them in the fridge. It saves so much time when you’re actually cooking!

Storage Tips

If you have leftover ricotta, store it in an airtight container in the fridge. It usually lasts for about a week. Extra lemon zest can be frozen for later use. Just pop it in a freezer bag, and you’re good to go!

Let’s Cook This Together!

Alright, let’s get cooking! Don’t worry, this recipe is super simple, and I’ll walk you through every step.

Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions, usually around 8-10 minutes, or until al dente. Here is some Orzo Pasta Nutrition Information you may be interested in. Reserve about 1/2 cup of the pasta water before draining. You’ll want to save some of the water when cooking any kind of pasta!
- Tip: Don’t overcook the orzo! Nobody likes mushy pasta. Al dente means “to the tooth” – it should be slightly firm.
Sauté the garlic: While the orzo is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic! Burnt garlic is no fun and can ruin the dish, I learned that the hard way!
- Tip: Keep a close eye on the garlic. It should be golden brown, not burnt.
Combine the ingredients: Drain the orzo and add it to the skillet with the garlic. Stir in the Parmesan cheese, ricotta cheese, lemon juice, lemon zest, parsley, basil, salt, and pepper. If using, add the sun-dried tomatoes and Kalamata olives.
- Don’t worry if the ricotta seems a little lumpy at first. It will melt and become creamy as you stir.

Add pasta water (if needed): If the pasta seems dry, add a little of the reserved pasta water until it reaches your desired consistency.
- I learned the hard way that adding too much pasta water can make the sauce too thin!
Taste and adjust: Taste the pasta and adjust the seasonings as needed. You might want to add more lemon juice, salt, or pepper to suit your taste.
- Here’s my secret: A little pinch of red pepper flakes adds a nice kick!
Serve immediately: Serve the Zesty Orzo Pasta with Creamy Ricotta immediately, garnished with extra Parmesan cheese and fresh herbs.
- While that’s cooking, I like to set the table and pour some wine. It makes the whole experience feel a little more special.

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In my kitchen, this usually takes about 20 minutes from start to finish. It’s such a quick and easy meal! And it should smell like a bright and beautiful sunny day in Italy!

The beauty of orzo pasta lies in its versatility. Its small, rice-like shape makes it perfect for absorbing flavors, creating a delightful culinary experience. When cooked al dente, it offers a slightly chewy texture that complements the creaminess of the ricotta and the zestiness of the lemon. The choice of DeLallo orzo pasta is deliberate, as its quality ensures a consistent and satisfying result every time.

How I Love to Serve This

My family absolutely loves this dish! The kids love it when I add a side of grilled chicken or shrimp. It turns it into a complete and satisfying meal. My husband prefers it with a simple green salad.

This is perfect for a quick weeknight dinner, but it’s also elegant enough to serve at a dinner party. I often make it for potlucks or picnics because it’s so easy to transport.

Presentation Tips

I learned that serving the pasta in a pretty bowl makes it look even more appetizing. Garnish with extra Parmesan cheese, fresh herbs, and a lemon wedge for a pop of color.

Leftover Ideas

If you have extras (which is rare in my house!), you can use the leftover pasta to make a delicious pasta salad. Just add some chopped veggies, like cucumbers, tomatoes, and bell peppers, and toss with a light vinaigrette.

Seasonal Variations

In the summer, I love to add grilled vegetables like zucchini, eggplant, and bell peppers to the pasta. In the fall, I’ll often add roasted butternut squash or sweet potatoes. During the holidays, I may make this Ricotta and Cranberry Orzo which has all of those festive flavors.

Exploring seasonal variations adds a unique twist to this dish. The sweetness of butternut squash in the fall or the freshness of grilled zucchini in the summer can elevate the flavors, making it a year-round favorite. Don’t be afraid to experiment with different combinations to discover your own perfect variation.

Guest Reactions

My friends always ask for the recipe when I serve this dish. They’re always amazed at how simple it is to make! And, one friend recently told me that she makes this Cheesesteak Tortellini in Creamy Provolone Sauce almost every week!

Questions I Get Asked All the Time

Oh, I’m so glad you asked! I get asked these questions all the time, so don’t worry, you’re not alone!

Can I use a different type of pasta?
- Absolutely! You can use any type of small pasta, such as ditalini, elbow macaroni, or even farfalle. Just adjust the cooking time accordingly.
Can I make this dish ahead of time?
- You can, but I don’t recommend it. The pasta tends to dry out and the ricotta can become a little grainy. If you do make it ahead of time, add a little extra olive oil or pasta water to keep it moist.

Can I freeze this dish?
- I don’t recommend freezing this dish either. The pasta can become mushy and the ricotta can change texture.
What if I don’t have fresh herbs?
- Dried herbs will work in a pinch, but use about half the amount.
Can I use low-fat ricotta cheese?
- You can, but the dish won’t be as creamy. Whole milk ricotta is the way to go for the best flavor and texture.

What if I don’t like lemon?
- You can reduce the amount of lemon juice and zest, or substitute it with another citrus fruit, like orange or lime.
Can I add protein to this dish?
- Absolutely! Grilled chicken, shrimp, or sausage would be delicious additions.
My pasta is sticking together, what do I do?
- Oh, I’m so glad you asked! That’s probably because you didn’t add enough water. You know what I do when that happens? I add a little extra olive oil or pasta water to loosen it up. Also, make sure to stir the pasta frequently while it’s cooking.

Can I make this vegan?
- You know what? I’ve never tried it myself, but I think it’s totally possible! Just substitute the ricotta and Parmesan with plant-based alternatives. There are some great vegan ricotta cheeses available these days.

My Final Thoughts

This Zesty Orzo Pasta with Creamy Ricotta is more than just a recipe to me. It’s a symbol of those quick, easy, and delicious meals that have brought my family together over the years. It’s a reminder that you don’t need fancy ingredients or complicated techniques to create something truly special.

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My Pro Tips

Don’t overcook the pasta! Al dente is key for the best texture.
Zest the lemon before juicing it! It’s so much easier to grip.

Taste and adjust the seasonings as you go! Everyone’s taste is different, so make it your own.

Variations I’ve Tried

Spicy Version: Add a pinch of red pepper flakes for a little heat. My husband loves this version!
Veggie-Packed Version: Add roasted vegetables like zucchini, eggplant, and bell peppers. The kids devour this one!

Pesto Version: Stir in a spoonful of pesto for a burst of flavor. This is one of my favorites!

I’d love to hear how you make this recipe your own! Do you add any special ingredients? Do you have any secret tips? Share your ideas in the comments below!

I hope you enjoy this recipe as much as my family does. Remember, cooking should be fun and relaxing. Don’t stress about making it perfect. Just have fun and experiment with different flavors and ingredients. You’ve got this!

Zesty Orzo Pasta with Creamy Ricotta: A Culinary Delight

Print Recipe

This zesty orzo pasta is bursting with flavor and comes together in under 30 minutes! Perfect for a quick weeknight dinner or a potluck.

Author: Kiera
Prep Time: 10 minutes

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x

Category: Pasta
Method: Boiling
Cuisine: Italian

Diet: Vegetarian

Ingredients

Scale

1 pound orzo pasta
1/2 cup olive oil

1/4 cup lemon juice
2 cloves garlic, minced
1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Cook orzo according to package directions.

While orzo is cooking, whisk together olive oil, lemon juice, garlic, parsley, Parmesan cheese, salt, and pepper in a large bowl.
Drain orzo and add it to the bowl with the dressing.
Toss to combine.