Easy Linguine w/ Zucchini and Chickpeas

Makes 4 servings

Ingredients:
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

Directions:
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.

Creamy Vegetarian Spinach Enchiladas

Makes 4 servings

Ingredients:
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup frozen corn, thawed
6 ounces of Cheddar, grated (1 1/2 cups)
1 4.5-ounce cans chopped green chilies
1/2 cup heavy cream
1/2 cup sour cream
kosher salt and black pepper
8 6-inch corn tortillas, warmed
1/4 small red cabbage, thinly sliced (about 4 cups)
2 scallions, thinly sliced
1/4 cup pepitas (roasted hulled pumpkin seeds)
2 tablespoons of olive oil
2 tablespoons of fresh lime juice
(shredded chicken can be added for meat lovers!)

Directions
1.  Preheat oven to 400° F.

2.  In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies, (chicken if desired).  In a small bowl, stir together the cream, the remaining can of chilies, ¾ teaspoon salt, and ¼ teaspoon pepper.

3. Dividing evenly, roll up the spinach mixture in the warm tortillas (about ⅓ cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining ½ cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.

4. In a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and ¼ teaspoon each salt and pepper. Serve with the enchiladas and enjoy