Linguine with Zucchini and Chickpeas

By nlhartman

Ingredients

• 12 oz. linguine
• 2 T. olive oil
• 3 small zucchini, cut into thin half-moons
• Kosher salt
• 1 15 oz. can chickpeas, rinsed
• 2 cloves garlic, sliced
• 1/4 t. crushed red pepper
• 1/2 c. grated Parmesan (2 oz.)

Preparation

Step 1

Cook the pasta according to the package directions. Reserve 1/2 c. 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 t. salt. Cook, tossing often, until just tender, 4-5 minutes. Add the chickpeas, garlic, and red pepper and cook until heated through, 2-3 minutes.
Toss the pasta with the reserved pasta water and 1/4 c. of the Parmesan. Divide the pasta among bowls and top with the zucchini mixture and the reamining 1/4 c. Parmesan.