Linguine With Zucchini and Chickpeas

Ingrediants

• 12  ounces  linguine (3/4 box)
• 2  tablespoons  olive oil
• 3  small zucchini, cut into thin half-moons
• kosher salt
• 1  15-ounce can chickpeas, rinsed
• 2  cloves garlic, sliced
• 1/4  teaspoon  crushed red pepper
• 1/2  cup  grated Parmesan (2 ounces)

Directions

1. Cook the pasta according to the package directions.
2. Reserve ½ cup of the pasta water, drain, and return the pasta to the pot.
3. Meanwhile, heat the oil in a large skillet over medium heat.
4. Add the zucchini and ½ teaspoon salt.
5. Cook the zucchini, tossing often, until just tender, 4 to 5 minutes.
6. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.
7. Toss the pasta with the reserved pasta water and ¼ cup of the Parmesan.
8. Divide the pasta among bowls and top with the zucchini mixture and the remaining ¼ cup of Parmesan.

Serves 4