Zucchini with Chickpeas and Pasta
A quick and easy recipe showcasing zucchini
3 servings
I adapted this from a Cook's Country recipe, which was a zucchini and chickpea sauce for pasta. This flips the ratios and highlights the zucchini and beans. Grated zucchini has a different texture than chunks, so people who think they don't like zucchini may still enjoy this dish.
Adapted From:
Cook's Country
Notes
I normally prep all ingredients before I being cooking. However, this recipe is so simple, you can prep everything while the water is coming to a boil. You can skip the pasta if you don't eat flour or gluten. This makes a tasty and hearty vegetable dish without the pasta. I like using a shaped pasta here, but any pasta will work. Some people might like more red pepper than I use. This amount just gives a tiny bit of heat.Ingredients
Ingredients with an * are listed more than once.
Directions
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Gather and prep ingredients.
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Bring 2 quarts of water to boil in a saucepan.
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When water is boiling add 1/2 tablespoon of salt to water with the pasta. Stir on occasion. Cook until al dente.
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Meanwhile, heat olive oil over low heat in a large pan. Cook garlic and red pepper until fragrant, about 1 minute.
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Increase heat to medium and add the zucchini and chickpeas to the pan. Add salt and pepper to taste.
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Saute the zucchini and beans for 6-8 minutes, stirring occasionally. Smash some of the chickpeas as you stir.
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Reserve some pasta water before you drain the pasta.
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Turn off heat, add the cooked pasta and Parmesan cheese. Add pasta water to loosen the sauce and coat the pasta. Serve.
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Leftovers will keep for a few days in the refrigerator. You may need to add some salt and a little olive oil when heating to improve the flavor and texture.
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