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Fresh One-Pot Orzo Summer Primavera with Lemon Ricotta and Basil

one-pot orzo summer primavera - featured image
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A quick and easy one-pot orzo primavera bursting with fresh summer vegetables, creamy lemon ricotta, and fragrant basil. Perfect for light, satisfying summer dinners.

Ingredients

Scale
  • 1 cup (170g) orzo pasta
  • 2 tablespoons extra virgin olive oil
  • 3 large garlic cloves, minced
  • 1 medium shallot, finely chopped
  • 1 medium zucchini, diced (about 1 cup)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh or frozen peas
  • 3 cups (720 ml) low sodium vegetable broth
  • 1/2 cup (120g) lemon ricotta (homemade or store-bought)
  • 1/4 cup fresh basil, chopped
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and black pepper to taste

Instructions

  1. Heat 2 tablespoons of extra virgin olive oil in a large deep skillet over medium heat until shimmering, about 1-2 minutes.
  2. Add minced garlic and chopped shallots; cook, stirring frequently, until fragrant and translucent, about 2-3 minutes.
  3. Add diced zucchini and cook for 3-4 minutes until just tender but still retaining some bite.
  4. Stir in orzo pasta and halved cherry tomatoes; toast slightly for about 1 minute.
  5. Pour in 3 cups of vegetable broth, stir everything together, scraping any browned bits from the bottom, and bring to a simmer.
  6. Cover and let simmer gently for 10-12 minutes, stirring occasionally to prevent sticking. Add more broth or water if it gets too dry.
  7. Stir in peas about 5 minutes before the end of cooking to soften and keep vibrant color.
  8. Remove from heat and gently stir in lemon ricotta to keep creamy texture intact.
  9. Season with salt and black pepper to taste. Fold in chopped fresh basil and grated Parmesan if using.
  10. Serve warm, garnished with extra basil leaves or a drizzle of olive oil if desired.

Notes

Toast the orzo before adding broth to deepen flavor. Stir gently and avoid over-stirring to keep orzo and veggies intact. Add extra broth or water if the mixture dries out before orzo is tender. Use fresh lemon zest and juice in ricotta for brightness. Let dish rest a couple of minutes off heat before serving to meld flavors. Store leftovers in airtight container in fridge up to 3 days; reheat gently with splash of broth or water.

Nutrition

Keywords: one-pot, orzo, summer, primavera, lemon ricotta, basil, easy dinner, vegetarian, quick meal

Find it online: https://magnetmeal.com/fresh-one-pot-orzo-summer-primavera-recipe-with-lemon-ricotta-and-basil-easy-and-delicious/