Tuesday, July 28, 2009

Pasta with Zucchini and Chickpeas

So apparently this is a Real Simple magazine recipe, but I was unable to find it through their website. I just did a web search for zucchini and chickpeas and came across a few other blogs that said it was from their magazine. Then I found the actual recipe here. Well wherever it came from, it was delish and really quick to make.

12 oz. pasta - I just used spaghetti but it called for linguine
2 tbsp. olive oil
3 small zucchini cut into thin half moon slices
1/2 tsp. Kosher salt
1 (15 oz.) can chickpeas, rinsed
2 garlic cloves, sliced
1/4 tsp. red pepper flakes

Cook the pasta according to package directions. Reserve 1/2 cup of the pasta water, drain and return to the pot. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and 1/2 tsp. salt. Cook, tossing often, until just tender, 4-5 minutes. Add the chickpeas, garlic and red pepper and cook until heated through, 2-3 minutes. Toss the pasta with the reserved pasta water. Divide the pasta among bowls and top with the zucchini mixture.

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