Creamy Lemon Orzo
This creamy lemon orzo will be your favorite pasta dish this summer! It’s nourishing and creamy, while also maintaining a zingy flavor that helps to cut through the richness.
I feel like orzo is often under appreciated. These small grains of pasta are perfect for salads and creamy pasta dishes like this one. By design, orzo bears a close resemblance to grains of rice,but has a different texture when you bite into it.
This recipe combines orzo with creamy lemon sauce and crispy baked chickpeas for some delicious contrast. Once you make it, you’ll be as obsesses as I am!
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Why You’ll Love This Recipe
- As always, I try to include the ingredients to hit all the necessary macronutrient requirements. This creamy lemon orzo is no exception!
- The other important step in my creative process is to help you eat more plants! Although this dish is fairly simple, it still contains at least five vegetables.
- The idea behind this is to cook your pasta while chickpeas are in the oven. This way, the entire recipe takes about half an hour, including all the prep!
- This creamy lemon orzo is a great way to take advantage of asparagus season in the late spring and early summer.
- If you love risotto, this is practically a variation on the classic, with orzo instead of rice. It has a slightly different mouthfeel, and is much faster to cook.
Let’s Talk About Orzo
Orzo is a type of pasta shaped like grains of rice or barley, hence its name, which means “barley” in Italian. Like other pasta, orzo is made from durum wheat semolina. Here’s all you need to know about orzo:
- Orzo pasta has its origins in Italy, where it has been traditionally used in a variety of dishes, especially in Mediterranean cuisine. It is also popular in Greek and Middle Eastern cuisines.
- Orzo is a versatile pasta that can be delicious in a wide range of dishes. It can be a standalone dish, or an ingredient in soups, salads, or pilafs.
- Orzo pasta cooks relatively quickly, usually in about 8 to 10 minutes, depending on the desired texture.
- When cooked, orzo pasta has a slightly chewy texture. It retains its shape and does not become mushy, making it ideal for various recipes.
- Orzo pasta has a mild, neutral flavor, which makes it a versatile ingredient that can be paired with a wide range of flavors and ingredients.
One Pot Wonders
Aside for the chickpeas, this creamy lemon orzo is essentially a one-pot dish. I happen to love one pot wonders because it reduces the amount of dishes I need to wash afterwards! However, there are many other reasons to love them:
- Convenience. One-pot dishes simplify meal preparation by allowing all ingredients to be cooked together in a single pot or pan. This reduces the number of dishes and streamlines the cooking process, making it easier and more efficient.
- Time-Saving. Cooking everything in one pot can save time, as there is no need to prepare multiple components separately. This can be particularly beneficial for recipes that require long cooking times, such as stews, braises, and slow-cooker meals.
- Flavor Infusion. Cooking ingredients in one pot allows flavors to meld and develop as they cook. This results in rich, complex flavors and a depth of taste that enhances the overall dish.
- Versatility. One-pot dishes are highly versatile and can accommodate a wide range of ingredients, making them adaptable to different dietary preferences and ingredient availability. They can also be easily customized to suit individual tastes by adjusting seasoning, spices, and add-ins.
- Nutrient Retention. Cooking ingredients together in one pot can help retain their nutrients, as they are not lost in separate cooking processes. This can contribute to healthier, more nutritious meals.
Overall, one-pot dishes offer a convenient, time-saving, and flavorful cooking solution that appeals to a wide range of home cooks, from busy parents to culinary enthusiasts.
How to Make This Recipe
Start with preheating the oven to 400F. Line a baking sheet with parchment or reusable silicone sheet. Depending on the type of sheet pan you’re using, you could also use a drizzle of oil.
Mix the chickpeas with olive oil, paprika, salt & pepper. You can do so right there on the baking sheet. Bake the chickpeas for about 20 minutes until crispy.
While the chickpeas are in the oven, prepare the rest of the dish. Heat the olive oil in a pan over medium heat, then saute the onion, garlic, and asparagus spears until the asparagus is vibrant green and the onions are translucent.
Pour in the white wine to deglaze the pan, and then add the orzo. Keep sautéing for another 1-2 minutes to “toast” the orzo like you would with a risotto dish.
Next, add the vegetable broth and bring the entire mixture to a boil. Reduce heat and simmer for approximately 5 minutes before you add the coconut milk, spinach, and lemon juice. Stir and cook for an additional two minutes until the orzo is soft.
Top with roasted chickpeas and enjoy! Alternatively, mix half the chickpeas into the orzo dish and save the rest for the topping.
Hack It!
- I know that not everyone is comfortable with using alcohol in cooking. Instead of white wine, you can use apple cider vinegar diluted with water (to add up to the same amount as the wine).
- Gluten-free? No problem! This recipe can use gluten-free orzo, rice, or pearl barley as alternatives.
- If you’re not a fan of coconut milk, I would recommend using cashew milk or cream. This way, you don’t get the powerful coconut flavor while enjoying the same creaminess.
- I used spinach for this recipe, but you can also opt for kale, parsley, or basil.
Other Recipes You’ll Love
- Marry Me Sundried Tomato Orzo
- Creamy One Pot Green Pasta
- Vegan Rumbledethumps
- Zucchini Lemon Pasta
- Spring Pearl Couscous Salad
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The Recipe: Creamy Lemon Orzo
Ingredients
Roasted chickpeas
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tbsp paprika
- salt and pepper, to taste
Creamy orzo dish
- 2 tbsp olive oil
- 1 red onion, minced
- 1 tbsp Italian seasoning
- 3 cloves garlic, minced
- 10 spears asparagus, sliced
- ¼ cup white wine
- 1.5 Cups orzo, dry
- 2 cups vegetable broth
- 1 lemon, juiced
- ½ cup coconut milk
- 1 cup fresh spinach, chopped
Instructions
- Preheat the oven to 400F and prepare a baking sheet.
- Add the chickpeas to the sheet pan, along with the olive oil, paprika, salt & pepper. Toss, and bake for 20 minutes, until crispy.
- In the meantime, in a pan over medium heat, add the olive oil, garlic, onion and asparagus spears. Saute until the asparagus is bright green and the onions are translucent.
- Add the white one to deglaze the pan, followed by the orzo. Saute for 1 to 2 minutes to “toast” the orzo. Now add the vegetable broth. Bring to a boil, and then lower heat and simmer for an additional 5 minutes.
- Add the coconut milk, spinach and lemon juice. Stir until combined and simmer for an additional two minutes.
- Top the dish with roasted chickpeas and enjoy. Alternatively, mix half of the chickpeas in, and save the rest for the topping.