Weeknight Linguine with Chickpeas and Zucchini
Chickpeas and grated zucchini are sauteed and then mashed into a light but creamy sauce and served over a bed of pasta in this easy weeknight linguine with chickpeas and zucchini..
Yield: 4-6 servings
  • 1 lb linguine
  • salt and black pepper, to taste
  • ⅓ cup extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • ½ tsp red pepper flakes
  • 2 medium zucchini, shredded and patted dry
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 2 oz pecorino romano cheese, grated
  • 3 tbsp chopped fresh parsley
  • 1 tbsp lemon juice, plus extra wedges for serving
  1. Bring a large pot of salted water to a boil. Cook the linguine according to package directions, until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta.
  2. Meanwhile, heat the oil, garlic, red pepper flakes, ½ tsp salt, and ½ tsp black pepper in a large skillet over medium heat. Cook until the garlic is lightly browned, about 3-5 minutes. Stir in the zucchini and chickpeas. Cook until the zucchini is wilted and most of the moisture has been cooked off, about 6 minutes. Use a potato masher to lightly mash the chickpeas so that they are broken down a bit but still have some texture to them.
  3. Remove from the heat and stir in half of the pecorino, the parsley, lemon juice, pasta, and reserved pasta cooking water. Season to taste with salt and black pepper. Serve with the remaining lemon wedges and pecorino cheese to garnish.
Recipe from Cook's Country
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/11/weeknight-linguine-chickpeas-zucchini.html