Linguine with Zucchini and Chickpeas

I’ve been trying a lot of recipes from the Real Simple website, mostly because they require few ingredients and are generally healthy. I made this recipe for the first time today, and it was light but delicious. Note that there is no meat in this dish, and it’s not particularly hearty if you’re feeding a carnivore. This would be perfect for lunch or a light dinner. I used whole wheat linguine, and I really liked it. Enjoy!

12 ounces linguine (3/4 of a box)

2 tablespoons olive oil

3 small zucchini, cut into thin half-moons


1 15-ounce can chickpeas, rinsed

2 cloves garlic, sliced

1/4 teaspoon crushed red pepper

1/2 cup grated Parmesan (2 ounces)

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.

Linguine with Zucchini and Chickpeas

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