Linguine with Zucchini and Chickpeas

By tjm01

main course

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)

Details

Servings 4

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.