Linguine With Zucchini and Chickpeas

Anna Williams

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

Ingredients

12 ounces linguine (3/4 of a 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

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

By Kate Merker, August 2009

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Quick Tip

For a tasty room-temperature salad for cookouts and picnics, substitute penne or farfalle for the spaghetti. Let the pasta cool before tossing it with the vegetables and Parmesan and omit the pasta water.