15 Minute Lemon Garlic Basil Courgette Orzo with Whipped Ricotta
Ingredients
- 500 grams Orzo Pasta
- 2 Courgettes chopped finely
- 1 Leek Stalk Chopped finely
- 4 Garlic Cloves crushed
- 1 Lemon Juiced
- 1/2 cup Basil Chopped
- 1/2 cup Chopped Parsley
- 200 grams Ricotta
- Salt to taste
- 1/2 teaspoon Black Pepper
- Chilli Flakes to Garnish
- 1/2 cup Melted Butter or Olive Oil
Instructions
- 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.
Nelly
Content Creator
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
