Easy Linguine w/ Zucchini and Chickpeas

Makes 4 servings

12 ounces linguine (3/4 box)
2 tablespoons olive oil
3 small zucchini
kosher salt
1 15-ounce can chickpeas, rinsed
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
1/2 cup grated Parmesan

1. Cook the pasta. Reserve ½ cup of the pasta water, drain, and return the pasta to the pot.

2. 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, roughly 2 to 3 minutes.

5.Toss the pasta with the reserved pasta water and ¼ cup of the Parmesan. 6.Serve the pasta and top with the zucchini mixture and the remaining ¼ cup of Parmesan.


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