zucchini, cherry tomato, and chickpea pasta

zucchini, cherry tomato, and chickpea pasta
zucchini, cherry tomato, and chickpea pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • tablespoon olive oil

  • 2

    medium zucchini, diced

  • 1/3

    cup vegetable stock

  • 8

    ounces pasta, cooked

  • 1

    (15-ounce) can chickpeas, rinsed and drained

  • 1

    cup halved grape or cherry tomatoes

  • 1/4

    cup finely chopped parsley

  • 3

    cloves garlic, minced

  • Zest from 1 lemon

  • 1

    tablespoon lemon juice

  • Salt and pepper to taste

  • 1/4

    cup grated parmesan cheese

Directions

Heat the oil in a large saucier over medium-high heat. Add the zucchini and cook, stirring often, for 3 minutes, or until just beginning to brown. Pour in a splash of white wine (about 2 tablespoons) and cook until it evaporates, about 30 seconds. Reduce heat to low and add the vegetable stock to the saucier. Put the lid on the pan and cook for about 8 minutes, or until the zucchini is tender. Uncover the saucier and stir in the cooked pasta and chickpeas. Increase the heat to medium and cook until the chickpeas are warmed through and most of the liquid at the bottom of the pan has been absorbed. Remove from heat and gently fold in the tomatoes, parsley, garlic, lemon zest and juice. Season to taste with salt and pepper. Divide the pasta into 4 bowls and top each with a tablespoon of cheese.

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