Pasta with Zucchini & Chickpeas


12 oz pasta (Penne works well)
2 TBS olive oil
3 cups zucchini (about 3 small zucchini) OR summer squash – cut thin into half-moons
1/2 tsp salt
15 oz can of chickpeas, rinsed
2 cloves garlic, sliced
1/4 tsp. crushed red pepper flakes
1/2 cup grated Parmesan (divided)
Directions: Cook pasta according to the directions. Reserve 1/4 cup of the pasta water, drain and return pasta to the pot. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and salt. Cook, tossing often, until tender, 4-5 minutes. Add the chickpeas, garlic and red pepper and cook until heated through, 2 to 3 minutes. 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.

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