Wednesday, August 5, 2009

linguine with zucchini and chickpeas

Need an idea for dinner? Try making linguine with zucchini and chickpeas! I found this simple and delicious vegetarian recipe in Real Simple. I was happy to find I had all the ingredients in my kitchen (except the zucchini) and that RARELY happens. Enjoy!

linguine with zucchini and chickpeas
total prep/cook time: 20 mins serves 4

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
1 clove garlic, sliced
1/2 teaspoon crushed red pepper (or to taste)
3/4 cup grated parmesan

Cook pasta according to the package directions. Drain and return pasta to 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 1/4 cup of the parmesan. Divide the pasta among bowls and top with the zucchini mixture and remaining parmesan.

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