Ricotta Cranberry Orzo
This Ricotta Cranberry Orzo beautifully balances creamy, tangy, and subtly sweet flavors while delivering a satisfying texture that works equally well as a side dish or main course. The tender orzo pasta cradles the smooth ricotta cheese, while dried cranberries add delightful bursts of sweetness that complement the dish's savory elements perfectly.
Ingredients
- 1 cup uncooked orzo pasta
- 1 cup whole milk ricotta cheese
- ½ cup dried cranberries
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, minced
- 2 cups fresh spinach, packed
- ¼ cup freshly grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh herbs, chopped (basil or parsley)
Instructions
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente, typically 8-10 minutes. Reserve ½ cup of the pasta cooking water before draining the orzo.
- While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the fresh spinach and cook until just wilted, about 1-2 minutes. Remove from heat and set aside.
- In a large mixing bowl, combine the ricotta cheese, lemon juice, lemon zest, and remaining 2 tablespoons of olive oil. Whisk together until smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Add the drained orzo to the ricotta mixture and gently fold together. If the mixture seems too thick, gradually add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
- Fold in the sautéed spinach and garlic, dried cranberries, and grated Parmesan cheese. Mix gently until all ingredients are evenly distributed throughout the orzo pasta dish.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Stir in the fresh chopped herbs just before serving.
Notes
This dish can be made ahead of time and stored in the refrigerator for up to 4 days. Reheat gently with a splash of liquid to restore creaminess.