Wednesday, September 30, 2009

Linguine With Zucchini and Chickpeas

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 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 1/2 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 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. 3.Toss the pasta with the reserved pasta water and 1/4 cup of the Parmesan. Divide the pasta among bowls and top with the zucchini mixture and the remaining 1/4 cup of Parmesan. Recipe courtesy of Real Simple

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