Zucchini and Chickpeas with Linguine
From heideth 14 years ago
- 15 minutes to make
- Serves 4
My mom sent me this recipe from an unknown magazine. I prefer it vegan, without Parmesan and with a grain other than pasta, like quinoa or cous cous.
Ingredients
- 12 oz. linguine (3/4 of a box) shopping list
- 2 Tbsp. olive oil shopping list
- 2 medium zucchini, sliced into thin pieces shopping list
- salt shopping list
- 1 15-oz. can chickpeas, rinsed (or 1.5 c prepared from dry beans) shopping list
- 2 cloves garlic, minced shopping list
- 1/4 tsp. crushed red pepper shopping list
- 1/2 c. grated Parmesan (or not) shopping list
How to make it
- Cook the pasta (or quinoa or cous cous) according to the package directions. Save 1/2 c. of the pasta water, drain, and return the pasta to the pot.
- While that cooks, heat the oil in a large skillet over medium heat. Add the zucchini and a large pinch of salt. Cook, stirring often, until just tender, 4-5 min.
- Add the chickpeas, garlic, and red pepper. Cook until heated through, 2-3 min.
- (Skip this step if you are using an alternative grain.) Toss the pasta with the reserved pasta water and 1/4 c. Parmesan. Divide the pasta among bowls and top with the stir fry and other 1/4 c. Parmesan.
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