Linguine With Zucchini And Chickpeas Recipe

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

1 clove garlic, sliced

1/2 teaspoon crushed red pepper (or to taste)

3/4 cup grated parmesan

Preparation

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.