Linguine With Zucchini and ChickpeasIngredients

  • 12 ounces linguine (3/4 box)
  • 2 tablespoons olive oil
  • 3 small zucchini, cut into thin half-moons
  • kosher salt
  • 1 15-ounce can chickpeas, rinsed
  • 2 cloves garlic, sliced
  • 1/4 teaspoon crushed red pepper
  • 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.

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