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Linguine with Zucchini & Chick Peas Recipe

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This recipe for Linguine with Zucchini & Chick Peas, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Wold - ManorCare Boynton Beach,FL
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 ounces linguine (3/4 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 Parmesan cheese (2 ounces)

Directions:
Directions:
Cook the pasta according to the 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, red pepper and cook until heated through, 2 to 3 minutes. Toss the pasta with the reserved past water and 1/4 cup of the Parmesan cheese. Divide the pasta among bowls and top with zucchini mixture and the remaining 1/4 cup Parmesan cheese.

 

 

 

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