Roasted Zucchini Orzo with Chickpeas and Feta
40 minServes 4
Sheet-pan pasta with roasted zucchini and chickpeas, tossed with a lemon-mustard dressing and finished with feta and olives.
| prepPreheat oven to 430°F / 220°C | ||
| 900 g zucchini, cut into bite-size pieces | Roast zucchini & chickpeas 430°F / 220°C, 25–30 min | Toss orzo, olives, feta & parsley with roasted vegetables & dressing |
| 1 can (400 g) chickpeas, drained and rinsed | ||
| 1 tablespoon extra virgin olive oil | ||
| 2 teaspoons smoked paprika | ||
| ½ teaspoon salt | ||
| Black pepper to taste | ||
| 2 tablespoons extra virgin olive oil | Whisk dressing ingredients | |
| Zest of ½ lemon | ||
| Juice of ½ lemon | ||
| 1 tablespoon Dijon or yellow mustard | ||
| 1 tablespoon honey or maple syrup | ||
| 1 teaspoon dried oregano | ||
| 1 clove garlic, grated | ||
| ½ teaspoon salt | ||
| Black pepper to taste | ||
| 200 g orzo | Cook orzo al dente, drain well | |
| 50 g Kalamata, Castelvetrano, or Taggiasca olives, pitted | ||
| 100 g crumbled feta | ||
| 10 g fresh parsley or basil, chopped | ||
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