Orzo Lemon Mint Pasta
The Perfect Summer Dish…
Light, Creamy, Refreshing
This recipe is simple delightful… a perfect summer recipe! Ricotta, mint, & lemon is an absolute dreamy combination! I really couldn’t believe how wonderful this was when I randomly mixed it together. Orzo is great with simple sauces, and also for a cold pasta salad. This is also an amazing pasta option for children and babies because can be chewed easily and small like rice. This recipe is super easy and can be made within 10 minutes. The sauce for this recipes requires no extra cooking, and is a fresh sauce. The warmth of the cooked pasta, and adding a little pasta water is key… to create a creamy flavorful sauce. I chose mint as my main herb, and I also used some basil, oregano, & chives. I have made this dish with and without the parmigiana, and both times was great! If you have leftovers, it can be eaten as a cold pasta salad.
Tag me at @SenoraAmyOritz if you try this recipe! Feel free to save it to your Pintrest Board!
Ingredients…
2/3 Cup of Orzo Pasta
Juice of 1 Lemon
1/2 Cup of Ricotta
1/4 Cup Of Parmigiana
Fresh Garden Mint and/or any Assortment of Garden Herbs
2-3 TBLS of Pasta Water
How to Make it….
Boil a pot of water and add plenty of Salt.
Chop up the Fresh Herbs and quarter the Baby Tomatoes.
Measure out the Ricotta in a mixing bowl. Mix in the Lemon Juice, Garlic, Parmigiana, a drizzle of Olive Oil, Salt, & Pepper, & Fresh Herbs into the Ricotta.
When the Orzo Pasta is done, save some of the Pasta Water.
Add the Pasta Water a little bit at a time into the Ricotta Mixture to make a creamier sauce.
Add the Orzo to the Sauce
Top with Fresh Baby Tomatoes
