LINGUINE WITH ZUCCHINI AND CHICKPEAS
Steps:
- Cook pasta according to the package directions. Drain and return pasta to pot. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and 1/2 teaspoon salt. Cook, tossing often, until just tender, 4 to 5 minutes. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes. Toss the pasta with 1/4 cup of the parmesan. Divide the pasta among bowls and top with the zucchini mixture and remaining parmesan.
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Mdh Sayed
[email protected]This recipe was easy to make and the flavors were well-balanced. I would definitely make it again.
3393 Wajid Hossain
[email protected]I'm not a huge fan of zucchini, but I really enjoyed this recipe. The zucchini was cooked perfectly and the chickpeas added a nice protein boost.
Eminah Emmanuel
[email protected]This dish was a bit bland for my taste. I had to add some extra salt and pepper to make it more flavorful.
danyal rajput
[email protected]I made this recipe for my family and they loved it! The zucchini and chickpeas were a great way to add some extra vegetables to the dish.
Samr Ahmed
[email protected]This recipe is a great way to use up leftover zucchini. I also like that it's a vegetarian dish, so it's a good option for meatless meals.
Goodenough Mpape
[email protected]I thought the zucchini was a bit too raw. I would have preferred it to be cooked for a longer amount of time.
Helen Nyambura
[email protected]This recipe was a bit too complicated for my taste. I prefer simpler dishes that don't require a lot of ingredients.
Nate Floyd
[email protected]I'm not a big fan of chickpeas, but I really enjoyed this recipe. The zucchini and lemon were a great way to balance out the flavor.
Maqsoodmemon Maqsoodmemon
[email protected]This is my new favorite pasta dish! It's so light and refreshing, and the zucchini and chickpeas are a great way to get your veggies in.
TADE ADESANYA
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the unique combination of flavors.
kolawole adebayo
[email protected]This dish was a great way to use up some leftover zucchini. I also added some chopped sun-dried tomatoes, which gave it a nice tangy flavor.
Umme Hafsa
[email protected]Overall, I thought this recipe was pretty good. It was easy to make and the flavors were well-balanced. I would definitely make it again.
Seka Juma
[email protected]I thought the zucchini was a bit too mushy. I would have preferred it to be cooked for a shorter amount of time.
Zee Mvubu
[email protected]This recipe was a little bland for my taste. I had to add some extra salt and pepper to make it more flavorful.
SHEERAZ Angari
[email protected]Easy and delicious! I'm not a huge fan of zucchini, but this recipe changed my mind. The zucchini was cooked perfectly and the chickpeas added a nice protein boost.
Itz Eevee
[email protected]Great recipe! I made it last night and it was a hit with my family. The zucchini and chickpeas were a nice change from the usual tomato sauce.
Salamatu Kabba
[email protected]This linguine was a real treat! The zucchini and chickpeas added a delightful freshness and texture to the dish. I especially loved the hint of lemon and garlic.