Zucchini Noodles and Spaghetti with Chickpeas ~
A lighter take on classic pasta dish with spaghetti and spiralized zucchini.
Serve with garlic bread and Grape Tomato Salad.
This post was updated on February 5, 2025.
A Lighter Pasta Dinner
A mix of zucchini noodles and spaghetti pasta strikes the perfect balance between light and hearty in this easy weeknight dinner. Tossed with garlic-infused olive oil, tender chickpeas, and melty mozzarella, this dish is a crowd-pleaser that’s both wholesome and comforting. Pair it with garlic bread and a fresh green salad for a complete meal that comes together quickly.
I like this recipe because it’s a fun twist on the classic pasta aglio e olio, swapping in spiralized zucchini for half the spaghetti to add vibrant color and a boost of veggies. It’s a versatile dish that makes the most of simple, fresh ingredients while staying easy to prepare. And the combination of textures keeps every bite interesting.
In the summertime, when zucchini is overflowing from the garden or local farmer’s market, I’m always looking for creative ways to use it up. This recipe is a perfect solution! It’s a practical way to enjoy your summer harvest while still making a meal that feels familiar and comforting. With just a handful of pantry staples and a spiralizer, you can turn an abundance of zucchini into a dinner that’s both light and satisfying.
Ingredients for Zucchini Noodles and Spaghetti with Chickpeas
You will need the following:
- 8 ounces thin spaghetti, by weight
- 4 cups zucchini, spiralized
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 2 tablespoons Italian parsley, chopped
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 cup small mozzarella balls
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
Ingredient Notes
- Thin Spaghetti – This pasta is light and its shape pairs well with zucchini noodles.
- Zucchini – Two medium zucchini generally yield about 4 cups. If you don’t have a spiralizer, pre-spiralized zucchini from the grocery store works just as well.
- Olive Oil – Use high-quality extra virgin olive oil for the best flavor.
- Butter – Adds richness to the sauce.
- Garlic – Freshly minced garlic is a must for classic flavor.
- Italian Parsley – Adds a fresh, herbaceous note.
- Chickpeas – Also known as garbanzo beans, chickpeas provide protein and texture.
- Mozzarella Balls – Small, fresh mozzarella balls (bocconcini) add a creamy texture and mild flavor to the dish. They soften slightly when tossed with the warm pasta, creating a rich and melty bite without fully melting. If using larger mozzarella balls, cut them into bite-sized pieces for even distribution.
- Salt, Black Pepper, Red Pepper Flakes – Simple seasonings that bring everything together. Adjust the red pepper flakes to suit your spice preference.
How to Spiralize Zucchini (and Other Vegetables)
Spiralizing is a quick way to turn fresh vegetables into pasta-like strands. A countertop spiralizer with a crank handle is the easiest option for making long, even noodles. Simply trim the ends of the zucchini, place it in the spiralizer, and turn the handle while applying gentle pressure. A handheld spiralizer works similarly but requires more manual effort.If you don’t have a spiralizer, use a vegetable peeler to create thin ribbons, or use a sharp knife to cut the zucchini into long, thin strips.
For the quickest option, check your grocery store’s produce section—many stores carry prepackaged zucchini noodles that are already spiralized and ready to cook.
How to Make Zucchini Noodles and Spaghetti with Chickpeas
STEP ONE: Cook the spaghetti. Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain and set aside.
STEP TWO: Cook the zucchini noodles. In the same pot used for spaghetti, add the spiralized zucchini with 1/2 cup of water over medium-high heat. Cook until the zucchini is al dente, about 2-3 minutes. Drain and set aside.
STEP THREE: Prepare the garlic oil. Set a large skillet over medium heat. Add the olive oil and butter. Once the butter is melted, add the garlic and parsley. Cook for 1 minute, stirring often, or just until the garlic is lightly golden.
STEP FOUR: Combine the ingredients. Reduce to low heat then add the cooked spaghetti, zucchini noodles, and chickpeas. Toss gently to coat everything evenly.
STEP FIVE: Season and serve. Add salt, black pepper, and red pepper flakes. Adjust seasoning to taste. Stir in the mozzarella balls, and serve warm.
FAQs
- Can I use all zucchini noodles instead of pasta? Absolutely! You can skip the spaghetti and use only zucchini noodles for a fully vegetable-based dish.
- Can I use other spiralized vegetables? Yes. Yellow squash has a similar texture and mild flavor, making it an easy swap. Butternut squash noodles can be used for a flavor twist; they bring a slightly nutty taste that pairs well with the garlic-infused olive oil.
- What other beans can I use instead of chickpeas? White beans, such as cannellini or great northern beans, are great alternatives for a creamier texture.
- Can I add other vegetables to this dish? Yes! Sautéed mushrooms, cherry tomatoes, red bell pepper, or spinach all complement this recipe nicely.
- How do I keep the zucchini noodles from getting soggy? Avoid overcooking the zucchini. Cook them just until al dente, and be sure to drain any excess liquid thoroughly.
- Can I make this vegan? Definitely! Use vegan butter and cubed plant-based mozzarella cheese.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of olive oil or water if needed to prevent sticking. Note that zucchini noodles may release more water upon reheating.
More Recipes You’ll Love!
- Zucchini Pasta Olio
- Broccoli Spaghetti Aglio e Olio
- Spaghetti with Brussels Sprouts and Bread Crumbs
- Garlic Butter Zucchini
- Zucchini Crostini
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Zucchini Noodles and Spaghetti with Chickpeas
Ingredients
- 8 ounces thin spaghetti by weight
- 4 cups zucchini spiralized
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves minced
- 2 tablespoons Italian parsley chopped
- 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
- 1 cup small mozzarella balls
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain and set aside.
- In the same pot used for spaghetti, add the spiralized zucchini with 1/2 cup of water over medium-high heat. Cook until the zucchini is al dente, about 2-3 minutes. Drain and set aside.
- Set a large skillet over medium heat. Add the olive oil and butter. Once the butter is melted, add the garlic and parsley. Cook for 1 minute, stirring often, or just until the garlic is lightly golden.
- Reduce to low heat then add the cooked spaghetti, zucchini noodles, and chickpeas. Toss gently to coat everything evenly.
- Add salt, black pepper, and red pepper flakes. Adjust seasoning to taste. Stir in the mozzarella balls, and serve warm.
Nutrition
GiGi
THIS is a great way to ease people INTO the whole ZOODLE thing! 😉 Looks delicious!