Spaghetti and zucchini and chickpeas

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spaghetti and zucchini and chickpeas calories by ingredient

Number of Servings: 4


    12 oz linguine (3/4 of a box)
    1 tablespoons olive oil
    3 small zucchini, cut into thin half moons
    Kosher salt
    1 15 oz can chickpeas, drained
    2 cloves garlic
    1/4 teaspoon crushed red pepper
    1/2 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.

TAGS:  Vegetarian Meals |