Linguine With Zucchini and Chickpeas
"Serving size: 1/4 yield
Calories: 470
Fat: 11 g
Fiber: 2 g"
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
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
- Cook the pasta according to package directions. Reserve 1/2 cup of the pasta water, drain, and return the pasta to the pot.
- 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.
- Toss the pasta with the reserved pasta water. Divide the pasta among bowls and top with the zucchini mixture.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We halved the recipe for just the two of us and added mushrooms, slivered almonds, and parmesan cheese. OK, so not as healthy, but absolutely wonderful! -
I was going to post this myself after seeing it in Real Simple. I really enjoyed it when I made it. I used less olive oil and more red pepper.
