Linguine with Chickpeas and Zucchini

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 This is perfect for a meatless meal anytime. It was on one of those handy, dandy recipe cards in Cook's Country way back in 2018. The photo isn't preposessing but it is simply delicious. AND inexpensive!

  • Don't skip the parsley. For me, that makes the dish. 
  • This is mildly flavored so it might be good for kids. Also, since the zucchini is shredded and the chickpeas are mashed up some, it might be easy to slip past kids who might otherwise balk at such ingredients. 
  • This is also good without the red pepper flakes if you have people who can't eat those.
  • They designed this recipe to be made sequentially in one pan. I'd rather make two and have the rest done at about the time the pasta is. If fewer pans matters more, then cook and drain the pasta. Use the Dutch oven to make the "sauce."

Linguine with Chickpeas and Zucchini
 1 pound linguine
1/3 cup extra-virgin olive oil, plus extra for serving
4 garlic cloves, sliced thin
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium zucchini, shredded on large holes of a box grater and patted dry
1 (15-ounce) can chickpeas, rinsed
2 ounces (1 cup) grated Parmesan cheese
3 tablespoons chopped fresh parsley
1 tablespoon lemon juice, plus lemon wedges for serving

INSTRUCTIONS
Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve (1/2) cup cooking water, then drain pasta. (I don't add any pasta water to the final dish.)

Meanwhile, heat oil, garlic, pepper flakes, salt, and pepper over medium heat until garlic is lightly browned, 3 to 5 minutes. Add zucchini and chickpeas and cook until zucchini is wilted and most of its excess moisture has cooked off, about 6 minutes. Using potato masher, lightly mash chickpeas.

Off heat, stir in 1/2 cup Parmesan, parsley, lemon juice, pasta, and reserved cooking water. Serve, passing lemon wedges, extra oil, and remaining 1/2 cup Parmesan separately. (I often stir in a glug or two of olive oil at the end if the pasta seems dry, since I don't use the reserved pasta water.)

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