Orzo with Tomato-Braised Zucchini and Chickpeas

Prepare all of your vegetables as listed above.

Cook orzo according to package instructions. It should take about 9 minutes to cook in boiling water. Once cooked, drain orzo keeping about 1/2 cup of the cooking water to use later. Set orzo and the reserved water aside.

In a large heavy pan, heat olive oil over medium-high heat. Then add zucchini and saute on medium-high to soften just a bit. Then add the chopped garlic, tomatoes, seasoned salt, pepper, and crushed pepper (if using). Continue to cook on medium-high, stirring occasionally, for another 10-12 minutes or until tomatoes are tender. If needed, add some of the starchy pasta water.

Stir in chickpeas and lemon juice. Taste and adjust seasoning as needed. Continue to cook for another five minutes or until chickpeas are heated through.

Combine orzo pasta with the tomato-braised zucchini and chickpeas. Let the mixture cook briefly to allow orzo to absorb flavors and warm through. Before serving, stir in mint leaves and top with pine nuts.