Thursday, February 10, 2011

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Meatless Dish: Linguine With Zucchini And Chickpeas



I am really loving these meatless dish that I've been trying lately. I haven't had the urge to pair up meat with everything I eat. This is a perfect vegetarian dish that I will make often. This recipe is going in my cookbook.


  • 12 ounces linguine
  • 2 tablespoons olive oil
  • zucchini
  • kosher salt
  • 1 can chickpeas drained and rinsed
  • 2 garlic cloves
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup grated parmasan
  1. Cook the pasta according to the package directions. Reserve ½ 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 ½ teaspoon salt.
  3. Cook the zucchini, tossing often, until just tender, 4 to 5 minutes.
  4. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.
  5. Toss the pasta with the reserved pasta water and ¼ cup of the Parmesan.
  6. Divide the pasta among bowls and top with the zucchini mixture and the remaining ¼ cup of Parmesan.


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