Last night I made this super-fast dinner. You can saute the zucchini and chickpeas while the linguine is cooking to make it even quicker. We had it with some garlic toast and sliced pears for a perfect little dinner. I had the leftovers warmed up this afternoon (I am home early due to the snooooowwwww) and it was great. It isn't a super-special recipe but I'd make it again.
Linguine With Zucchini and Chickpeas
Real Simple, August 2009
12 ounces linguine (3/4 of a box)
2 tablespoons olive oil
3 small zucchini, cut into thin half-moons
1 15-ounce can chickpeas, rinsed
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
1/2 cup grated Parmesan (2 ounces)
1. Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain, and return the pasta to the pot.
2. Meanwhile, 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 and cook until heated through, 2 to 3 minutes.
3. Toss the pasta with the reserved pasta water and 1/4 cup of the Parmesan. Divide the pasta among bowls and top with the zucchini mixture and the remaining 1/4 cup of Parmesan.
Yield: 4 servings