15-Minute Lemon Ricotta Chickpea

This vibrant lemon ricotta chickpea risoni transforms ordinary pantry ingredients into a restaurant-worthy meal in just 15 minutes. The creamy texture of ricotta combines with zesty lemon and tender chickpeas to create a dish that feels indulgent yet comes together faster than takeout.

I discovered this recipe during a particularly hectic work week when I needed something quick but didn't want to sacrifice flavor. It's become my go to dinner party starter because everyone always asks for the recipe while scraping their plates clean.

Ingredients

• Risoni pasta also called orzo: provides the perfect canvas for the creamy sauce while cooking quickly
• Chickpeas: add protein and hearty texture that makes this light dish satisfying
• Fresh lemon zest and juice: brighten everything with vibrant citrus notes
• Ricotta cheese: creates an instant creamy sauce without heavy cream
• Parmesan cheese: adds savory depth and helps thicken the final dish
• Fresh herbs like parsley and basil: bring brightness and color
• Olive oil: use a good quality one as the flavor comes through
• Onion and garlic: form the aromatic foundation of the dish

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil and add your risoni. Cook according to package instructions until perfectly al dente about 8 to 10 minutes. The pasta should have a slight bite to it as it will continue cooking slightly when combined with the other ingredients. Before draining reserve half a cup of the starchy pasta water this is crucial for creating a silky sauce later.

Prepare the Flavor Base:

While the pasta cooks heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 2 to 3 minutes until they become translucent and soft but not browned. Add minced garlic and cook for just 30 seconds until fragrant being careful not to burn it as this would create bitterness.

Incorporate the Chickpeas:

Add drained and rinsed chickpeas to the skillet with the aromatics. Cook for about 2 minutes stirring occasionally. This brief cooking time allows the chickpeas to absorb the flavors of the garlic and onion while still maintaining their texture. Some chickpeas may begin to split slightly which is perfect for releasing their creamy interior.

Add Brightness:

Stir in the lemon zest and juice making sure to scrape up any flavorful bits from the bottom of the pan. The acid from the lemon will immediately brighten the dish and create a wonderful aroma. Reduce the heat to low at this point to prevent the lemon from becoming bitter.

Create the Creamy Sauce:

Add your cooked risoni directly to the skillet followed by spoonfuls of ricotta and the grated Parmesan. Mix everything thoroughly adding splashes of the reserved pasta water as needed to create a smooth creamy sauce that clings to the pasta. The starchy water helps emulsify the cheese into a silky texture rather than clumping.

Finish and Season:

Season generously with salt and freshly ground black pepper tasting as you go. Fold in the chopped parsley and basil gently to maintain their bright color and fresh flavor. The herbs should be just wilted from the residual heat not fully cooked.

Pin

The ricotta is truly the secret weapon in this dish. I discovered its magic when I ran out of heavy cream one evening and desperately substituted with ricotta from the fridge. The result was actually better than my original recipe lighter yet still creamy and with a pleasant subtle tang that complemented the lemon perfectly.

Make It Ahead

This dish reheats beautifully making it perfect for meal prep. Store in airtight containers in the refrigerator for up to 3 days. When reheating add a small splash of water or broth to revive the creamy texture as the pasta will have absorbed some of the moisture. A quick zest of fresh lemon just before serving brings back the vibrant flavor.

Clever Substitutions

No risoni? Any small pasta shape works beautifully including small shells farfalle or even broken spaghetti. Ricotta alternatives include mascarpone for extra richness cottage cheese blended smooth for a lighter option or even soft goat cheese for a tangier profile. Chickpeas can be swapped for white beans or even green peas depending on what you have available. For a vegan version use plant based ricotta alternatives and nutritional yeast instead of Parmesan.

Serving Suggestions

Serve this creamy pasta as a main dish with a simple arugula salad dressed with lemon and olive oil. For a more substantial meal add grilled chicken or sautéed shrimp on top. In warmer months serve slightly chilled as a pasta salad at picnics or outdoor gatherings. Add a sprinkle of toasted pine nuts or breadcrumbs for textural contrast.

Seasonal Adaptations

Spring add tender asparagus tips or fresh peas Summer incorporate halved cherry tomatoes and torn fresh basil Fall mix in roasted butternut squash cubes and crispy sage Winter stir in sautéed kale and a pinch of red pepper flakes for warmth

Pin

Toast the risoni in a dry pan for 2 minutes before boiling to add a nutty flavor dimension that elevates the entire dish. When adding the ricotta make sure your pan is off direct heat to prevent the cheese from separating. Save a few chickpeas to crisp separately in olive oil for a crunchy garnish that adds textural contrast to the creamy pasta.

Recipe Q&A

→ What type of pasta is used?

This dish uses risoni, also known as orzo, a small rice-shaped pasta ideal for quick cooking and creamy textures.

→ Can I substitute the ricotta cheese?

Yes, use a plant-based alternative for a dairy-free version or cottage cheese for a similar mild, creamy effect.

→ How can I add extra greens?

Stir in baby spinach or arugula during the final stage for more color, nutrients, and freshness.

→ What herbs work best?

Fresh parsley and basil complement the lemon and ricotta flavors. Add more or swap for fresh dill or mint as desired.

→ Which wine pairs well with this dish?

A crisp white wine like Pinot Grigio enhances the bright, vibrant flavors of this Mediterranean pasta.

→ Is this meal suitable for vegetarians?

Yes, ensure the Parmesan is veggie-friendly, and check labels on ricotta for vegetarian suitability.