Plant-Based Deliciousness

Zucchini Noodles and Spaghetti Pasta Olio with Chickpeas and Mozzarella

Zucchini Noodles and Spaghetti Pasta Olio with Chickpeas and Mozzarella

We actually ate dinner outside on the back deck last night!

This is a big deal because it has been cold and raining here in our part of Northern Virginia for what feels like the entire month of May. But that seems to be over now and we’re breaking out the summer dresses and sandals. Yay! ūüôā

So, last night…. I made kind of a combination of two¬†family favorites – Zucchini Pasta Olio¬†and¬†Pasta e Olio¬†– with a few minor changes.

This recipe and those are similar in that all three make for great weeknight meals. Super quick, easy to make, and only require a few ingredients that you probably either have on hand already or could easily swap out for something else.

And this one is the best of both because, instead of using an entire box of spaghetti pasta, we’re swapping out half of that for spiralized zucchini, which also gives the dish a nice touch of color. But you could totally make this with either all pasta or all zucchini.

Zucchini & Spaghetti Olio with Chickpeas and Mozzarella |

Zucchini Noodles & Spaghetti Pasta Olio with Chickpeas & Mozzarella


  • 1/2 lb. thin spaghetti pasta
  • 2 large zucchini, spiralized
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 4 cloves garlic, minced
  • 1/4 cup Italian parsley, chopped
  • 1 cup chickpeas, rinsed and drained
  • 1 cup fresh mozzarella, cubed
  • sea salt, to taste
  • ground black pepper, to taste
  • red pepper flakes, to taste


  1. Begin by cooking the spaghetti according to package directions. Drain and set aside.
  2. Place spiraled zucchini in the same (now empty) pot you cooked the spaghetti in. Turn the heat up to medium high and pour in 1/2 cup of water, adding more if needed. Cook zucchini until it reached al dente consistency. Drain well.
  3. While the spaghetti and zucchini are cooking, add the olive oil and butter to a small pan over medium heat. When the butter is melted, add garlic and parsley. Cook 3-4 minutes or until garlic is lightly golden in color. Remove from heat and set aside.
  4. Pour all the spaghetti and zucchini noodles back into the pot. Stir in chickpeas. Drizzle with olive oil/butter mixture and toss to coat. Heat through, stirring frequently, over medium heat.
  5. Season with salt, pepper, and red pepper flakes, to taste.
  6. Sprinkle with mozzarella and serve warm.
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