Description
This zucchini orzo is a quick 20-minute pasta recipe! It’s loaded with fresh herbs, zucchini, and a short-cut sauce. It’s perfect for those nights when you want something fast and easy.
Ingredients
Scale
- 4 ounces orzo
- 2 tablespoon olive oil
- 1 (8-ounce) zucchini, cut into half-moons
- 1/4 teaspoon salt
- 4 sprigs of thyme
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1/2 cup jarred marinara sauce
- 1/4 cup grated Parm
- 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.
- Add the parmesan cheese and basil and serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 369
- Sugar: 8.2g
- Sodium: 641.5mg
- Fat: 12.6g
- Saturated Fat: 2.4g
- Unsaturated Fat: 8.4g
- Trans Fat: 0.1g
- Carbohydrates: 51.4g
- Fiber: 9g
- Protein: 14.4g
- Cholesterol: 6mg
Keywords: pasta with chickpeas, pasta with zucchini, zucchini pasta recipe
