Ricotta Lemon Orzo with Eggplant
Celebrate the season with fresh eggplant and zucchini, in peak from mid-summer to early fall. Add them to this refreshing, filling Ricotta Lemon Orzo with Eggplant dish for a delicious way to mix up your dinner rotation.
Yoko Segawa of Yoko’s Kitchen
Yoko Segawa of Yoko’s Kitchen
Recipe - Heinen's of Rocky River
Ricotta Lemon Orzo with Eggplant
Prep Time15 Minutes
Servings2
Cook Time30 Minutes
Ingredients
8 oz. orzo
2 Sicilian eggplants
2 zucchini
2 garlic cloves, minced
A dash of Heinen’s organic crushed red pepper
Zest and juice from 1 lemon, plus more for serving
½ cup ricotta
½ cup Heinen’s grated parmesan cheese
2 Tbsp. Heinen’s pine nuts, toasted
Fresh dill, for garnish
Fresh mint, for garnish
Heinen’s extra virgin olive oil, for frying and serving
Salt
Black pepper
Directions
- Bring a large pot of salted water to a boil and cook the orzo according to the package instructions. Save one cup of pasta water. Drain and set aside.
- Slice the eggplant into 1-inch thick rounds. Cut the zucchini lengthwise into halves. Score a crisscross pattern on the cut surface of eggplant and zucchini. Sprinkle with a dash of salt and let sit for 15 minutes. Pat dry the excess moisture. Brush olive oil on all sides.
- Grill or pan fry the eggplant and zucchini over medium heat, cut-side down, until golden brown, about 3-5 minutes. Season with salt and pepper. Flip them, cover, and cook until cooked through. Remove from the heat, cool, and cut into bite-size pieces.
- In a large pan, heat one tablespoon of olive oil over medium heat. Add the garlic and crushed red pepper. Cook until fragrant for a few minutes. Reduce the heat to low and add ½ cup pasta water. Stir in the ricotta and mix until creamy. Add the cooked orzo, parmesan, lemon zest, and lemon juice. Mix well. Season with salt and pepper. Add more pasta water, if necessary, to achieve a creamy consistency.
- Divide the orzo into serving bowls. Top with the grilled eggplant and zucchini, pine nuts, fresh herbs, and lemon zest. Drizzle olive oil and lemon juice and enjoy.
15 minutes
Prep Time
30 minutes
Cook Time
2
Servings
Directions
- Bring a large pot of salted water to a boil and cook the orzo according to the package instructions. Save one cup of pasta water. Drain and set aside.
- Slice the eggplant into 1-inch thick rounds. Cut the zucchini lengthwise into halves. Score a crisscross pattern on the cut surface of eggplant and zucchini. Sprinkle with a dash of salt and let sit for 15 minutes. Pat dry the excess moisture. Brush olive oil on all sides.
- Grill or pan fry the eggplant and zucchini over medium heat, cut-side down, until golden brown, about 3-5 minutes. Season with salt and pepper. Flip them, cover, and cook until cooked through. Remove from the heat, cool, and cut into bite-size pieces.
- In a large pan, heat one tablespoon of olive oil over medium heat. Add the garlic and crushed red pepper. Cook until fragrant for a few minutes. Reduce the heat to low and add ½ cup pasta water. Stir in the ricotta and mix until creamy. Add the cooked orzo, parmesan, lemon zest, and lemon juice. Mix well. Season with salt and pepper. Add more pasta water, if necessary, to achieve a creamy consistency.
- Divide the orzo into serving bowls. Top with the grilled eggplant and zucchini, pine nuts, fresh herbs, and lemon zest. Drizzle olive oil and lemon juice and enjoy.
