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

Units Scale

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

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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