# Linguine with zucchini and chickpeas **URL:** \ **Category:** Cafe Society\ **Created:** [October 16, 2009, 3:22am UTC](https://boards.straightdope.com/t/linguine-with-zucchini-and-chickpeas/513988 "2009-10-16T03:22:43Z")\ **Posts on this page:** 1\ **Page:** 1
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [October 16, 2009, 3:22am UTC](https://boards.straightdope.com/t/linguine-with-zucchini-and-chickpeas/513988/1 "2009-10-16T03:22:43Z")
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