Linguine With Zucchini and Chickpeas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serving size: 1/4 yield Calories: 470 Fat: 11 g Fiber: 2 g Ingredients:
12 ounces linguine |
2 tablespoons olive oil |
3 small zucchini, cut into thin half-moons |
1/2 teaspoon kosher salt |
1 (15 ounce) can chickpeas, rinsed |
2 garlic cloves, sliced |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Cook the pasta according to 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. Divide the pasta among bowls and top with the zucchini mixture.
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