Spaghetti and zucchini and chickpeas
- Number of Servings: 4
Ingredients
12 oz linguine (3/4 of a box)1 tablespoons olive oil3 small zucchini, cut into thin half moonsKosher salt1 15 oz can chickpeas, drained2 cloves garlic1/4 teaspoon crushed red pepper1/2 cup grated Parmesan
Cook the pasta according to the package directions. Reserve 1/2 of the pasta water, drain, and return the pasta to the pot.
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 flakes, and cook until heated through, 2 to 3 minutes.
toss the pasta with the reserved pasta water and i/4 cup of the parmesan. Divide the pasta among bowls and top with the zucchini mixture and remaining cheese.
serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LMCKEE1.
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 flakes, and cook until heated through, 2 to 3 minutes.
toss the pasta with the reserved pasta water and i/4 cup of the parmesan. Divide the pasta among bowls and top with the zucchini mixture and remaining cheese.
serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LMCKEE1.
Nutritional Info Amount Per Serving
- Calories: 294.5
- Total Fat: 9.6 g
- Cholesterol: 9.9 mg
- Sodium: 241.1 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 8.7 g
- Protein: 15.4 g
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