Orzo Pasta with Zucchini and Chickpeas
This zucchini orzo is a quick 20-minute pasta recipe! It's loaded with fresh herbs, zucchini, and a simple sauce. It's perfect for those nights when you want something fast and easy.
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Servings: 3 servings
Ingredients
- 4 ounces orzo pasta
- 2 tablespoons olive oil
- 1 (8-ounce) zucchini, sliced into half-moons
- 1/4 teaspoon kosher salt
- 4 sprigs of thyme
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1/2 cup jarred marinara sauce
- 1/4 cup grated Parmesan cheese
- 4 large basil leaves sliced into ribbons
Instructions
- Boil the pasta according to package directions.
- While the pasta cooks heat the olive oil in a 10-inch skillet over medium heat. Add the zucchini, salt, and thyme sprigs. Cook them in the oil, stir frequently, until the zucchini is tender about five minutes.
- Remove the thyme sprigs from the pan and discard. Add the chickpeas and marinara sauce to the pan and stir. Bring it to a simmer. Once the pasta is done cooking drain it and add it to the pan with the sauce and stir to combine.
- Garnish with the cheese and basil for serving.
Notes
This recipe makes three servings with some leftovers. To serve four, add some bread and salad on the side.
Nutrition Estimate
Calories: 493kcal | Carbohydrates: 68.6g | Protein: 19.2g | Fat: 16.8g | Saturated Fat: 3.2g | Polyunsaturated Fat: 11.3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 855.3mg | Fiber: 12g | Sugar: 10.9g
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