A friend gave me this recipe that she got out of a magazine. Neither one of us has tried it yet, but it sounds pretty good so I thought I’d share.
Linguine with zucchini and chickpeas
12 ounces linguine (3/4 box)
3 tablespoons olive oil
3 small zucchini, cut into half-moons
kosher salt
1 15-ounce can chickpeas
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese (2 ounces)
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 four bowls and top with the zucchini mixture and the remaining 1/4 cup Parmesan.
Hands-on time: 15 minutes
Total time: 20 minutes
Serves 4