Linguine With Zucchini and Chickpeas

linguine-zucchini-chickpeas
Photo by  Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 507 calories
    • Fat 13 g
    • Sat Fat 3 g
    • Cholesterol 10 mg
    • Sodium 697 mg
    • Protein 21 g
    • Carbohydrate 74 g
    • Fiber 5 g

Ingredients

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