Linguine With Zucchini and Chickpeas

Anna Williams

Serves 4| Hands-On Time: 15m | Total Time: 20m

Ingredients

• 12 ounces linguine (3/4 box)
• 2 tablespoons olive oil
• 3 small zucchini, cut into thin half-moons
• kosher salt
• 1 15-ounce can chickpeas, rinsed
• 2 cloves garlic, sliced
• 1/4 teaspoon crushed red pepper
• 1/2 cup grated Parmesan (2 ounces)

Directions

1. Cook the pasta according to the package directions. Reserve ½ cup of the pasta water, drain, and return the pasta to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and ½ teaspoon salt.
3. Cook the zucchini, tossing often, until just tender, 4 to 5 minutes.
4. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.
5. Toss the pasta with the reserved pasta water and ¼ cup of the Parmesan.
6. Divide the pasta among bowls and top with the zucchini mixture and the remaining ¼ cup of Parmesan.

By Kate Merker,  August 2009
Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/linguini-zucchini-chickpeas-recipe-00000000017326/index.html