Orzo Pasta with Zucchini and Chickpeas
This pasta with zucchini and chickpeas is a quick 20-minute recipe! It’s made with orzo pasta, chickpeas, fresh zucchini, and a light sauce. It’s perfect for those nights when you want something fast and easy.
I have many easy pasta recipes, and I’m adding a new one to the list: orzo with zucchini and chickpeas. I’ve made it at least three times in the last month, and I’ve loved it more each time. The recipe requires only a handful of ingredients and about 20 minutes to prepare.
Ingredients
- Orzo: This is an itty-bitty pasta that looks like rice.
- Zucchini: I like to cut it into half-moons
- Canned chickpeas
- Marinara sauce
- Fresh basil leaves
- Fresh thyme
- Grated Parmesan cheese
- Olive oil
- Salt
How to Make It
☑️ Cook the Pasta
Boil the pasta according to the package instructions. It should take between eight and ten minutes, during which you can work on the rest of the recipe. Once the pasta is cooked, drain it.
☑️ Saute
Heat the oil in a skillet over medium heat. Add the sliced zucchini, salt, and sprigs of thyme. Cook them in the oil, stirring often, for about five minutes or until the zucchini is tender.
☑️ Simmer
Remove the thyme sprigs from the skillet and discard them. Add the chickpeas and sauce to the pan and stir. Bring the sauce to a simmer.
Add the cooked orzo to the skillet and stir to coat it in the sauce. Sprinkle Parmesan cheese and sliced basil over the top for serving.
More Easy Pasta Recipes
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Dinner
- Method: Simmer
- Cuisine: American
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
- Calories: 493
- Sugar: 10.9g
- Sodium: 855.3mg
- Fat: 16.8g
- Saturated Fat: 3.2g
- Unsaturated Fat: 11.3g
- Trans Fat: 0.1g
- Carbohydrates: 68.6g
- Fiber: 12g
- Protein: 19.2g
- Cholesterol: 8mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Good day!! could I substitute vegetational yeast for cheese and mashed potatoes for the creamy in this recipie? Im a “dirty” vegan and try to stay away from dairy. Thanks and stay safe!!
Hi Anita – I’m not super familiar with vegetational yeast so can’t say how it would work. Also, not sure what you mean by subbing the “creamy” for mashed potatoes? If you mean use potatoes in place of pasta that would completely change the dish although I think the sauce and zucchini would be good spooned over mashed potatoes.
Hi April, I guess what I was saying is that I don’t eat dairy. What could I substitute for cheese?,,Mashed potatoes maybe mixed with vegetational yeast for a cheesy taste. I will try this and get back to you. Thanks!!
Oh, that’s good to know! Let me know if you try it –
I recently purchased a Good supply of whole wheat orzo, am on the look out for recipes. This one is easy and delish, 5 stars. I had most of the ingredients: zucchini is a staple. I subbed Dry thyme leaves, and dollops of vegan Pesto for parm and basil. Will try fresh herbs next time.
As for Vegan Anita, I’m “dirty” too, and absolutely yes: Nutritional Yeast would be a natural substitute for parm. It’s a sprinkled ingredient and cheesy, use to taste. No need for adding anything creamy to the recipe.
There are also recipes for Vegan Parm using ground cashews/other nuts, + an extra ingredient or two that works very well as a sub for parm.
I’m glad you enjoyed it! Thanks for sharing your tips, too.