Description:
This is a delicious recipe I got from Real Simple Magazine. I leave out the parmesan and it's still delicious.
Nutritional Information
Per Serving
Calories 507
Fat 13g
Sat Fat 3g
Cholesterol 10mg
Sodium 697mg
Protein 21g
Carbohydrate 74g
Fiber 5g
Ingredients:
12 ounces linguine (3/4 of a box)
2 tablespoons olive oil
3 small zucchini, cut into thin half-moons
kosher salt
1 15-ounce can chickpeas, rinsed
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
Directions:
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 teaspoon salt. Cook, tossing often, until just tender, 4 to 5 minutes. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 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.
