Description
1 cup orzo pasta
½ cup ricotta cheese
¼ cup Greek yogurt
2 tbsp fresh dill, chopped
1 tbsp olive oil
2 cloves garlic, minced
2 cups fresh arugula
Zest of 1 lemon
Juice of ½ lemon
½ tsp salt
¼ tsp black pepper
¼ cup grated parmesan cheese (optional)
Directions:
Cook the orzo according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the arugula and cook for another minute until just wilted.
Remove from heat and stir in the cooked orzo, ricotta cheese, Greek yogurt, fresh dill, lemon zest, lemon juice, salt, and black pepper. Mix well to combine.
Sprinkle with grated parmesan cheese if using.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Creamy Orzo with Arugula every time.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions (typically 8-10 minutes) until al dente. Drain well and set aside.
- Sauté the Aromatics: While the orzo cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant but not browned.
- Wilt the Greens: Add the fresh arugula to the skillet. Toss it with the garlic and oil for 1-2 minutes, just until the arugula is wilted and bright green. Immediately remove the skillet from the heat.
- Combine the Sauce: To the warm skillet with the arugula, add the drained orzo, ricotta cheese, Greek yogurt, chopped dill, lemon zest, lemon juice, salt, and pepper.
- Mix and Finish: Stir everything together until the orzo is evenly coated in the creamy, lemony sauce. The residual heat will meld the flavors perfectly. Taste and adjust seasoning if needed.
- Serve: Transfer to a serving bowl or plates. Top with grated Parmesan cheese for an extra savory touch, if desired.
Serving Suggestions
This versatile dish can be the star of the meal or a perfect side. For a light lunch, serve it as is with a side of crusty bread. To make it a heartier dinner, top it with grilled shrimp, chicken, or salmon. It also pairs beautifully with a simple side salad dressed with a light vinaigrette to complement the creamy, tangy flavors of the orzo.
How-to Summary
In summary, this 20-minute meal involves cooking orzo, sautéing garlic and arugula, and combining everything with a creamy, lemony sauce of ricotta, yogurt, and herbs. It’s a quick, one-pan pasta perfect for busy weeknights.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
What can I use instead of arugula?
Baby spinach, kale, or even chopped fresh basil are excellent substitutes. Adjust the wilting time slightly for heartier greens like kale.
Is there a substitute for Greek yogurt?
Full-fat sour cream or additional ricotta cheese can be used. For a dairy-free version, try unsweetened plain coconut yogurt.
Can I use a different pasta?
Absolutely. Small pasta shapes like ditalini, small shells, or even couscous will work well with this creamy sauce.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet over low heat, adding a little liquid to refresh the creamy texture.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook only until al dente, as it will continue to soften slightly when mixed with the sauce.
- Browning the Garlic: Sauté the garlic just until fragrant. Burnt garlic will add a bitter taste.
- Over-wilting the Arugula: Add the arugula last and wilt it quickly to retain its vibrant color and peppery flavor.
- Using Cold Dairy: Let the ricotta and yogurt sit at room temperature for 10-15 minutes before using for a smoother, more cohesive sauce.
Conclusion
This Creamy Orzo with Arugula is a testament to how simple ingredients can create an elegant and satisfying dish in just 20 minutes. The combination of tender pasta, peppery greens, and a bright, creamy sauce is both comforting and refreshing. It’s a foolproof recipe that is easily adaptable to your taste and pantry, making it a new go-to for any night of the week.
