Brighten up your summer table with this Ricotta Lemon Orzo with Grilled Eggplant and Zucchini. Creamy ricotta mixed with orzo is brightened up with zesty lemon and fresh herbs and topped with grilled summer harvest and pine nuts. It's simple to make and perfect for a light meal for Sunday supper or to serve as pasta salad at your next BBQ party.
This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.
If you love summer salads, also try Grilled Peach Salad and Crispy Smashed Potato Salad!
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Why You’ll Love This Recipe
Fresh local Produce
This recipe is a perfect vessel for using fresh local produce that is abundant in farmers markets or your garden in summer! I used farm-fresh, local Sicilian eggplants and zucchini for this recipe.
Creamy and zesty
Zesty lemon adds a refreshing brightness to creamy ricotta orzo, making it a light and comforting dinner perfect for summer.
Light main or fun sides
Light but satisfying, this recipe is packed with flavorful summer vegetables! Serve it on its own or as a fresh, seasonal side.
What are Sicilian eggplants?
Sicilian eggplants are round eggplants and have light lavender to deep purple colors. They are in season from the summer to fall, and have a silky texture and are slightly sweeter than regular eggplants. They are loved in southern Italian and Sicilian dishes like caponata.
Their mild flavor makes them an excellent choice for grilling, roasting, frying, and baking in summer! They absorb oil and flavor beautifully and become meaty and creamy (depending on how you cook) when cooked.
You may find several eggplant varieties in the Italian eggplant family at your local grocery store, like Italian or Graffiti. But Sicilian eggplants are easy to differentiate by their cute round shape.
Even though they have a mild flavor, salting before cooking helps remove any lingering bitterness, allowing their natural sweetness to shine in your dish!
Ingredients and Substitutions
- Orzo
- Sicilian eggplants - or you can use any eggplants available.
- Zucchini
- Garlic cloves and Red pepper flakes
- Zest and juice from 1 lemon, plus more for serving
- Whole Milk Ricotta Cheese- use soft and creamy ricotta.
- Grated Parmesan
- Pine nuts - adding a nice crunch. Toast them before use for the extra nutty flavor.
- Fresh herbs - I like dill and mint, but basil and parsley also work!
Ricotta texture: soft or dense? You may find two types of ricotta at the grocery store: soft, creamy ones or dense, structured ones. Creamy ricotta works best in this recipe as it dissolves into the sauce and orzo beautifully. Save the structured ricotta for making lasagnas!
Instructions
First, cooking the orzo. Bring a large pot of salted water to a boil and cook the orzo according to the package instructions. Save 1 cup of pasta water. Drain and set aside.
Next, salt and grill the eggplants and zucchini. 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 a dash of salt and let sit for 15 minutes. Pat dry excess moisture. This salting process helps reduce the bitterness of the eggplants!
If you accidentally sprinkle a lot of salt, just wash them under running water instead of patting them dry.
Brush olive oil on all sides. Grill or pan-fry the eggplant and zucchini over medium heat, cut side down, until golden brown for 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.
Next, make the ricotta lemon orzo. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add garlic and crushed red pepper. Cook until fragrant for a few minutes. Reduce heat to low and add ½ cup pasta water. Stir in 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.
Time to serve. 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.
Flavor Variations & Customization Tips
- Add Protein - Adding grilled chicken, pan-seared white fish, white beans, or chickpeas to make it a satiating protein-rich meal.
- Nuts and seeds - Instead of pine nuts, use pistachios, walnuts, almonds, and sesame seeds.
- Vegetables - Use other summer vegetables like corn, cherry tomatoes, and bell peppers.
Serving Suggestions & Meal Pairings
Serve as a light lunch, pair with grilled fish or chicken, or enjoy as a pasta salad at a BBQ outside. Serving with a glass of white wine is a bonus!
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Ricotta Lemon Orzo with Grilled Eggplant and Zucchini
Ingredients
- 8 oz orzo
- 2 Sicilian eggplants
- 2 zucchini
- 2 garlic cloves minced
- A dash crushed red pepper
- Zest and juice from 1 lemon plus more for serving
- ½ cup whole milk ricotta cheese
- ½ cup grated Parmesan
- 2 tbsp. pine nuts toasted
- Fresh herbs like dill and mint for garnish
- Extra virgin olive oil for frying and serving
- Salt
- Black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the orzo according to the package instructions. Save 1 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 a dash of salt and let sit for 15 minutes. Pat dry 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 for 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 1 tablespoon of olive oil over medium heat. Add garlic and crushed red pepper. Cook until fragrant for a few minutes. Reduce heat to low and add ½ cup pasta water. Stir in 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.
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