This one pot Creamy Lemony Orzo with Grilled Corn and Asparagus is a simple and easy summer dinner. Orzo pasta is toasted in garlicky butter then mixed with grilled corn, asparagus, lemons and fresh thyme. Ricotta cheese is added at the end for an ultra creamy, bright and summery pasta dish.
There is nothing I love more than a simple weeknight dinner that only requires 10 ingredients. This one pot wonder is everything you want and more on a hot summer evening. The grilled corn and asparagus add some crunch to the orzo while the fresh thyme and grilled lemon bring all the flavors to life. Adding ricotta at the end adds some richness and creaminess to the already buttery sauce leaving you wanting more and more after every bite. If you’re looking for more protein, grill up some chicken or a simple white fish to serve with the orzo.
If you are vegan or looking to limit your dairy intake, you can prepare a quick and easy tofu ricotta to replace the ricotta cheese. The tofu will add some extra protein to the dish for an added bonus, and you can barely tell the difference in flavor. Make sure to replace regular unsalted butter with vegan butter too!
Ingredients for Creamy Lemony Orzo with Grilled Corn and Asparagus
With only 10 simple ingredients, this Creamy Lemony Orzo with Grilled Corn and Asparagus comes together in just 40 minutes! Grilling the lemons makes a difference in the overall flavor and depth of the dish. I guarantee you’ll be making this recipe all summer long!
- corn on the cob
- asparagus
- lemons
- unsalted butter – use vegan butter if you are making this recipe vegan friendly.
- extra virgin olive oil
- garlic cloves
- orzo pasta
- fresh thyme leaves – you can make this with dried thyme, however fresh thyme leaves will provide a brighter flavor. You can also substitute fresh basil in place of fresh thyme leaves or use a combination of both.
- vegetable broth
- whole milk ricotta cheese – the ricotta is the secret to the creaminess of this pasta dish. If you’re looking for a quick and easy vegan replacement, try the recipe below for tofu ricotta.
Make it Vegan!
You can easily substitute ricotta cheese with a quick and simple tofu ricotta:
- firm tofu – no need to press the tofu, just drain the liquid from the package. The extra moisture will make the ricotta extra creamy.
- nutritional yeast
- lemon juice
- salt
Here’s what else you’ll need:
- large pot or Dutch oven
- grill
- zester or microplane
- tongs
- stirring spoon
- cutting board and knife
- measuring cups and spoons
How to Make Creamy Lemony Orzo with Grilled Corn and Asparagus
I don’t think this recipe could not be any easier to make. Simply grill the vegetables and lemons then add to a large pot or Dutch oven where you’ll do the remainder of the cooking. Toasting the orzo in the oily garlic butter will bring out it’s nutty flavor which accompanies the grilled flavors in the dish. Here’s a breakdown of the steps:
- Grill the corn, asparagus and lemons
- Cut the veggies
- Cook the garlic
- Toast the orzo
- Cook the orzo
- Thicken the orzo
More 10 Ingredient Recipes
- White Fish with Roasted Eggplant and Garlicky Burst Tomatoes
- No Churn Vegan Black Raspberry Ice Cream
- Creamy Asparagus Pesto
- Lasagna Alla Norma
View all 10 ingredient recipes here
Please let me know how your Creamy Lemony Orzo with Grilled Corn and Asparagus turns out in the comments below! I can’t wait to hear from you!
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Creamy Lemony Orzo with Grilled Corn and Asparagus
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This one pot Creamy Lemony Orzo with Grilled Corn and Asparagus is a simple and easy summer dinner. Orzo pasta is toasted in garlicky butter then mixed with grilled corn, asparagus, lemons and fresh thyme. Ricotta cheese is added at the end for an ultra creamy, bright and summery pasta dish.
Ingredients
- 2 ears of corn, husks removed
- 1/2 bundle of asparagus (8–10 stalks)
- 1 lemon
- extra virgin olive oil as needed
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 lb dried orzo pasta
- 2 tbsp fresh thyme
- 4 cups vegetable broth
- 1 cup whole milk ricotta cheese (see notes below for vegan ricotta recipe)
Instructions
- Grill the corn, asparagus and lemons: Zest the lemon then set the zest aside for later. Cut the lemon in half. Place the corn, asparagus and lemon halves on a sheet tray and drizzle with 1-2 tbsp oil (just enough to lightly coat). Grill all sides of the ingredients until nicely charred then transfer back to the sheet tray.
- Cut the veggies: Once the corn and asparagus are cool enough to touch, remove the corn from the cob. Next, cut the asparagus into bite-sized pieces. Reserve the lemon halves for later.
- Cook the garlic: Heat a large pot or Dutch oven over medium-high heat. Add the butter and 1 tbsp oil, then add the garlic once the butter has completely melted. Cook for about 2 minutes until fragrant.
- Toast the orzo: Add the orzo to the pot, allowing it to toast in the oily garlic butter for about 2 minutes (this will give the orzo a deep nutty flavor). Add the corn and asparagus then squeeze the lemon halves to release as much juice as possible into the pot.
- Cook the orzo: Add the lemon zest, fresh thyme and vegetable broth then give everything a good stir. Bring to a boil then reduce heat and let simmer for 10 minutes until the orzo is cooked.
- Thicken the orzo: Remove from the heat then add the ricotta and stir to incorporate. If the mixture feels too thick, slowly add vegetable broth as needed. Serve and enjoy!
Notes
Vegan Ricotta
- 14 oz block firm tofu, liquid drained
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- Combine all ingredients in a food processor until smooth and creamy. Add to pasta recipe above in place of whole milk ricotta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop + grill
Nutrition
- Calories: 482
- Sugar: 5g
- Sodium: 67mg
- Fat: 15g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 31mg
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