Tried and True Recipes: Linguine with Zucchini and Chickpeas

Glory to Real Simple for this recipe (and the photo). This is another vegetarian recipe that is simple and delicious. I especially love the chickpeas in this recipe… they add protein and good flavor too.

• 12 ounces linguine (3/4 box) ( I use whole wheat noodles when I can find them)
• 2 tablespoons olive oil
• 3 small zucchini, cut into thin half-moons (I use way more than this, zucchini cooks down a lot and the more veg, the better!)
• kosher salt (or regular salt, duh)
• 1 15-ounce can chickpeas, rinsed
• 2 cloves garlic, sliced (or more… this is your main flavorer, if that’s a word)
• 1/4 teaspoon crushed red pepper (too hot for me!)
• 1/2 cup grated Parmesan (2 ounces)

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.