- 4
0/5
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Ingredients
- 12 oz linguine (3/4 box)
- 2 Tbsp. olive oil
- 3 small zucchini, cut into thin half moons
- Kosher salt
- 1 (15 oz) can chickpeas; rinsed
- 2 cloves garlic, sliced
- 1/4 tsp. crushed red pepper
- 1/2 cup grated Parmesan (2 oz)
Preparation
Step 1
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 tsp. 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 cup of the Parmesan. Divide the pasta among bowls and top with the zucchini mixture and the remaining 1/4 cup Parmesan.
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