How To Make Spring Vegetable Orzo with Broad Beans, Peas, Artichokes & Ricotta Recipe
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 1 cup orzo pasta
- 1 cup shelled broad beans
- 1 cup peas
- 1 cup canned artichoke hearts, quartered
- 1/2 cup ricotta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
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Cook the orzo pasta according to package instructions. Drain and set aside.
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In a large pot of salted boiling water, blanch the broad beans for 3 minutes. Drain and place in an ice bath to stop the cooking process. Peel off the outer skin and set aside.
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Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
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Add the blanched broad beans, peas, and artichoke hearts to the skillet. Cook for 5 minutes, stirring occasionally.
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Stir in the cooked orzo pasta and season with salt, pepper, lemon zest, and lemon juice. Cook for an additional 2 minutes to heat everything through.
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Remove from heat and stir in the ricotta cheese until well combined.
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Serve hot, garnished with fresh basil leaves.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 15mg
- Sodium : 360mg
- Total Carbohydrates : 45g
- Dietary Fiber : 8g
- Sugar : 4g
- Protein : 12g
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