23 October 2011

Tried and True Recipes: Linguine with Zucchini and Chickpeas

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Glory to Real Simple for this recipe (and the photo). This is another vegetarian recipe that is simple and delicious. I especially love the chickpeas in this recipe… they add protein and good flavor too.

  • 12 ounces linguine (3/4 box) ( I use whole wheat noodles when I can find them)
  • 2 tablespoons olive oil
  • 3 small zucchini, cut into thin half-moons (I use way more than this, zucchini cooks down a lot and the more veg, the better!)
  • kosher salt (or regular salt, duh)
  • 1 15-ounce can chickpeas, rinsed
  • 2 cloves garlic, sliced (or more… this is your main flavorer, if that’s a word)
  • 1/4 teaspoon crushed red pepper (too hot for me!)
  • 1/2 cup grated Parmesan (2 ounces)
Directions
  1. Cook the pasta according to the package directions. Reserve ½ cup of the pasta water, drain, and return the pasta to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and ½ teaspoon salt.
  3. Cook the zucchini, tossing often, until just tender, 4 to 5 minutes.
  4. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.
  5. Toss the pasta with the reserved pasta water and ¼ cup of the Parmesan.
  6. Divide the pasta among bowls and top with the zucchini mixture and the remaining ¼ cup of Parmesan.

4 comments:

  1. Just in time for supper! Thank you! (I don't have any zucchini or kusa, so maybe I'll try carrots--the only veggie in my fridge today--or spinach from the freezer.)

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  2. suz, tried this recipe for dinner and it was delic....thanks for sharing.

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  3. I'm glad you tried it and liked it Amanda!

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  4. mmm.... I am now eating my first shot at this recipe.. amazing!!! Thanks for sharing!! I'm going to try the burrito one too!

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