I have an uncontrollable obsession with basil recently, I feel like it’s like pesto but even better. The aroma and taste seems to be complementing the dishes I’ve been making recently perfectly.
So this recipe is: light, fresh, with a little kick from the lemon and chilli flakes. The perfect aroma of basil filling up your entire house, with the most perfectly cooked satisfying Orzo pasta. It is one pot, vegetarian and takes less than 30 minutes to put together.
If all of the above is what you’re looking for to meal prep and take as a couple of lunches for your week? Or just a comforting dinner when you’re pushed for time in the evenings, then this recipe is for you. I feel like this recipe is perfect for the rainy spring that we are currently experiencing in the UK.
It is so yummy and fresh, the whipped ricotta is completely optional but if you do choose to have it I am sure you won’t regret it.
15 Minute Lemon Garlic Basil Courgette Orzo with Whipped Ricotta
In a large pot start by frying the leak with the courgette for about 5 minutes until soft and lightly golden.
In a food processor, place the garlic, basil, 1/2 cup water, parsley and lemon juice and blend until completely smooth. Add this to the pot and allow to simmer until it comes to a boil.
Add the orzo pasta with all the seasoning, and 2 1/2 cups of water and place the lid on the pot until the orzo fully cooks. Keep checking the contents to ensure there is enough water in the pot.
Whip the ricotta and spread in a serving dish. Serve the orzo on top of the whipped ricotta and garnish with chilli flakes, basil leaves and a drizzle of olive oil.