Zucchini and chickpea linguini

I'm ready for spring and all the wonderful fresh veggies that come with it. We aren't quite there yet though. So I'm settling for whatever looks good each week at the grocery store. Lately  it's been Zucchini. So there are a lot of Zucchini recipes coming your way. They are all delicious and awesome if I do say so myself. What makes this one so great, is how easy it is. So perfect for a weeknight when you don't have a lot of time. It's from Real Simple and I kept it real close to the original other than changing amounts of ingredients.

 

Zucchini and Chickpea Linguini

• 1 box linguini ( if you can't find, fettuccine works too, you just need something heartier than spaghetti)
• 3 medium zucchini sliced into thin half moons
• 1 can chickpeas
• 4 cloves garlic sliced
• 1 tablespoon olive oil
• Salt and Pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup shaved parmesan

1. Cook linguini according to package instructions
2.  While pasta cooks, heat oil in non-stick skillet over medium heat. Add Zucchini salt and pepper, cook for about 5 minutes until softened.
3. Add to zucchini the chickpeas, garlic and red pepper. Cook until heated, about 3-4 minutes.
4. Toss pasta with vegetable mix, and top with parmesan.

**makes 4 servings
**This is a 2 on Bryce's dish scale.  Pot, Pan, cutting board and knife. Easy.