3 zucchini, diced
5 tomatoes, diced
1 can chickpeas, drained
12 garlic cloves, finely chopped
1/2 cup pine nuts, toasted
1/4 cup olive oil
Juice of one lemon
1 Tbsp dried mint leaves (or 1 cup fresh mint, chopped)
1/2 tsp crushed red pepper, more if you desire a bit more spice
Salt and Pepper, to taste
3 Tbsp parmesan cheese
Cook orzo according to package instructions. Drain, keeping 1/2 cup cooking water for later use. In a large pan, heat olive oil and saute zucchini on medium high. Add chopped garlic, tomatoes, salt, pepper and crushed red pepper. Continue to cook on medium high, stirring occasionally, for about 10-12 minutes or until tomatoes are tender. Add reserved pasta water. Stir in chickpeas and lemon juice. Adjust salt/pepper/crushed red pepper seasoning as desired at this time. Continue to cook for another five minutes or until chickpeas are heated through. Combine cooked orzo pasta with zucchini mix. Stir and let cook 3-5 minutes or until fully heated through. Top with mint leaves, pine nuts, and parmesan cheese.
Serves 10
