20-Minute Lemon Ricotta Orzo with Spinach and Peas

• •2 tablespoon extra-virgin olive oil
• •1 medium shallot, finely minced
• •3 cloves garlic, minced
• •1.5 cup dried orzo pasta
• •3.5 cup low-sodium vegetable broth (or chicken broth)
• •3 cup baby spinach, roughly chopped
• •1 cup sweet green peas, frozen or fresh
• •1 cup whole-milk ricotta cheese
• •0.5 cup Parmigiano-Reggiano, freshly grated
• •1 tablespoon lemon zest
• •2 tablespoon fresh lemon juice
• •0.8 teaspoon kosher salt
• •0.5 teaspoon freshly cracked black pepper
• •0.3 teaspoon crushed red pepper flakes
• •2 tablespoon fresh basil leaves, torn, for garnish

Instructions

1. 1

   Heat the extra-virgin olive oil in a large deep skillet or Dutch oven over medium heat. Add the minced shallot and cook for 2 minutes until soft and translucent.

2. 2

   Add the minced garlic and dried orzo to the skillet. Cook, stirring constantly, for 1 to 2 minutes until the garlic is fragrant and the orzo is lightly toasted.

3. 3

   Pour in the broth, kosher salt, and crushed red pepper flakes. Bring the mixture to a gentle boil, then reduce heat to medium-low to maintain a simmer. Cook uncovered for 8 to 10 minutes, stirring frequently to prevent sticking, until the orzo is al dente and most of the broth has been absorbed into a creamy, saucy consistency.

4. 4

   Stir in the green peas and baby spinach. Cook for 1 to 2 minutes, stirring gently until the spinach is fully wilted and the peas are bright green and tender.

5. 5

   Remove the pan from the heat. Fold in the whole-milk ricotta, freshly grated Parmigiano-Reggiano, lemon zest, lemon juice, and freshly cracked black pepper until thoroughly combined and luxuriously creamy.

6. 6

   Taste and adjust seasoning with additional salt or lemon juice if desired. Spoon into shallow bowls and garnish with torn fresh basil, an extra grating of Parmesan, and a light drizzle of olive oil.

Chef's Tips

• 💡Stir the orzo frequently while simmering to release its starches and prevent it from scorching on the bottom of the pan, mimicking a risotto technique.
• 💡For the silkiest texture, use good-quality whole-milk ricotta rather than part-skim ricotta, which can become grainy when heated.
• 💡If the pasta absorbs too much liquid before serving or as it sits, simply stir in an extra splash of warm broth or water to loosen the sauce.