A light yet satisfying dish featuring caramelized zucchini, crispy chickpeas, tender orzo, vibrant basil pesto, and creamy ricotta—perfectly balanced and bursting with Mediterranean flavor.
Why You’ll Love This Recipe
This dish combines the wholesome goodness of roasted vegetables and legumes with the comforting texture of orzo pasta. The basil pesto infuses the meal with a fresh, herby flavor, while dollops of ricotta add a creamy richness. It’s a versatile recipe that can be served warm or at room temperature, making it ideal for various occasions, from casual dinners to elegant gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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1 cup orzo pasta
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2 medium zucchinis, sliced into rounds
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1 can (15 oz) chickpeas, drained, rinsed, and patted dry
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2 tablespoons olive oil
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1/2 teaspoon garlic powder
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Salt and pepper to taste
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1/2 cup ricotta cheese
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1/4 cup basil pesto (store-bought or homemade)
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Freshly ground black pepper, for garnish
Directions
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Preheat the oven to 425°F (220°C). Spread the zucchini slices and chickpeas on a baking sheet. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Roast for 20–25 minutes, turning halfway through, until golden and tender.
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Meanwhile, cook the orzo according to package instructions. Drain and set aside.
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To serve, divide the orzo onto plates. Top with the roasted zucchini and chickpeas.
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Spoon the pesto generously over the top and add dollops of ricotta.
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Finish with a crack of black pepper and serve warm or at room temperature.
Servings and Timing
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Servings: 4
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Preparation Time: 10 minutes
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Cooking Time: 25 minutes
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Total Time: 35 minutes
Variations
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Vegan Option: Substitute the ricotta with a plant-based alternative or omit it entirely.
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Gluten-Free: Use gluten-free orzo or a similar pasta substitute.
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Additional Vegetables: Incorporate other roasted vegetables like bell peppers or cherry tomatoes for added flavor and color.
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Protein Boost: Add grilled chicken or tofu for a more substantial meal.
Storage/Reheating
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Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if necessary. Alternatively, microwave until warmed through.
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Freezing: Not recommended, as the texture of the zucchini and ricotta may change upon thawing.
FAQs
Can I prepare this dish in advance?
Yes, you can prepare the components ahead of time and assemble them just before serving. Store the roasted vegetables and cooked orzo separately in the refrigerator.
What type of pesto works best?
A classic basil pesto complements the flavors well, but you can experiment with other varieties like sun-dried tomato or arugula pesto.
Is there a substitute for ricotta cheese?
Yes, you can use cottage cheese, cream cheese, or a vegan alternative depending on your dietary preferences.
Can I use dried chickpeas instead of canned?
Absolutely. Soak and cook the dried chickpeas according to package instructions before roasting them.
How can I make the dish spicier?
Add a pinch of red pepper flakes to the pesto or sprinkle them over the finished dish for a spicy kick.
What can I serve alongside this dish?
A fresh green salad or crusty bread pairs well with this meal.
Can I use a different type of pasta?
Yes, small pasta shapes like penne or fusilli can be used as substitutes for orzo.
How do I store leftover pesto?
Store leftover pesto in an airtight container in the refrigerator for up to a week or freeze it for longer storage.
Is this dish suitable for children?
Yes, the mild flavors and creamy texture make it appealing to children.
Can I add nuts to this recipe?
Certainly. Toasted pine nuts or slivered almonds can add a delightful crunch to the dish.
Conclusion
Roasted Zucchini and Chickpeas with Orzo, Pesto & Ricotta is a delightful fusion of flavors and textures that brings the essence of Mediterranean cuisine to your table. Its versatility and ease of preparation make it a valuable addition to your culinary repertoire, suitable for both everyday meals and special occasions.
Print
Roasted Zucchini and Chickpeas with Orzo, Pesto & Ricotta
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A light yet satisfying dish featuring caramelized zucchini, crispy chickpeas, tender orzo, vibrant basil pesto, and creamy ricotta—perfectly balanced and bursting with Mediterranean flavor.
Ingredients
- 1 cup orzo pasta
- 2 medium zucchinis, sliced into rounds
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup ricotta cheese
- 1/4 cup basil pesto (store-bought or homemade)
- Freshly ground black pepper, for garnish
Instructions
- Preheat oven to 425°F (220°C). Spread zucchini and chickpeas on a baking sheet. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Roast for 20–25 minutes, turning halfway through, until golden and tender.
- Meanwhile, cook orzo according to package instructions. Drain and set aside.
- To serve, divide orzo onto plates. Top with roasted zucchini and chickpeas.
- Spoon pesto generously over the top and add dollops of ricotta.
- Finish with a crack of black pepper and serve warm or at room temperature.
Notes
- Use whole wheat orzo for added fiber and nutrients.
- Try adding cherry tomatoes or baby spinach for extra vegetables.
- Great served warm or chilled as a pasta salad.
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 20mg
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