Linguine With Zucchini and Chickpeas

Linguine With Zucchini and Chickpeas
 Anna Williams
Serves 4
preparation
15
minutes
cooking
20
minutes

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.
Kate Merker
July 2009

Nutritional Information

  • Per Serving
  • Calories 507
  • Fat 13 g
  • Sat Fat 3 g
  • Cholesterol 10 mg
  • Sodium 697 mg
  • Protein 21 g
  • Carbohydrate 74 g
  • Fiber 5 g
What does this mean? See Nutrition 101.