Zucchini Orzo with Chickpeas

overhead photo of orzo zucchini dish

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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.


  • 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


  1. Boil the pasta according to package directions. 
  2. 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.
  3. 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.
  4. Add the parmesan cheese and basil and serve.