Linguine With Zucchini and Chickpeas

Linguine With Zucchini and Chickpeas
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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 August, 2009

Nutritional Information

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

Quick Tip

Penne
For a tasty room-temperature salad for cookouts and picnics, substitute penne or farfalle for the linguine. Let the pasta cool, then toss it with the vegetables and Parmesan (omit the pasta water).

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