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
Scale
- 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
Find it online: https://www.girlgonegourmet.com/zucchini-orzo-with-chickpeas/
