Rating: 3.5 stars
175 Ratings
  • 1 star values: 18
  • 2 star values: 30
  • 3 star values: 49
  • 4 star values: 38
  • 5 star values: 40

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Anna Williams

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Reserve ½ cup of the pasta water, drain, and return the pasta to the pot.

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  • Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and ½ teaspoon salt.

  • Cook the zucchini, 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 ¼ cup of the Parmesan.

  • Divide the pasta among bowls and top with the zucchini mixture and the remaining ¼ cup of Parmesan.

Nutrition Facts

507 calories; fat 13g; saturated fat 3g; cholesterol 10mg; sodium 697mg; protein 21g; carbohydrates 74g; fiber 5g.
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