Title: Tuscan Style Pasta With Chickpeas, Zucchini And Rosemary
Categories: Pasta
Yield: 4 Servings
2 tb Olive oil
2 sm Zucchini; halved lengthwise
- and cut into 1/4" thick
- half-moons
3 cl Garlic; minced
1 1/2 c Cooked chickpeas -OR-
15 oz Can chickpeas;
- rinsed & drained
14 1/2 oz Can diced tomatoes; drained
1 tb Fresh rosemary; chopped *
1/4 ts Red pepper flakes
Salt
Black pepper; freshly ground
1 lb Penne
* For variety, fresh basil or another fragrant herb may be
substituted for the rosemary.
Heat the olive oil in a medium sized saucepan over medium heat. Add
the zucchini and cook until slightly softened, about 2 minutes. Add
the garlic and cook until fragrant, about 30 seconds. Stir in the
chickpeas, tomatoes, rosemary, and red pepper flakes, and salt and
pepper to taste. Cook, stirring occasionally, for 10 minutes to blend
the flavors.
Meanwhile, bring a large pot of salted water to a boil over high
heat. Cook the penne, stirring occasionally, until al dente. Drain
and place in a large, shallow serving bowl. Add the sauce and toss
gently to combine. Serve at once.
