Saturday, July 17, 2010

Linguine with Zucchini and Chickpeas

I fell off the blogging bandwagon.  As in fell off in the middle of a desert that's on an island in the middle of the Arctic Ocean and the nearest cell phone tower is 30 billion nautical miles away.

And I apologize.  My camera is back loaded with pictures... as is my Aperture library.  I'm pretty sure my "To Do" list for blogging is longer than my "Don't Forget to Pack for Seattle" list.  I swear I didn't mean to do it!  I... I... got addicted to 30Rock (it is impossible to deny the awesomeness that is Liz Lemon).  And I'm moving to Seattle in, oh, T-minus 10 days.  Enough of the excuses!  I will do better!  Pinky promise!

At least this recipe is worth it!  I clipped this recipe out of Real Simple last summer with the dream of making it sometime during the school year.  Jump to almost a year later and I finally made it!  It's a easy dish to make with a feasible ingredient list - perfect for someone who is health conscious and on a tight budget!

One night I decided to make dinner for my mom to give her a night off.  When I told her what I was making she insisted that she does not like zucchini... cut to that evening and she ate a double helping of the topping!  Score!  What I liked most about the dish is how the bite of the crushed red pepper contrasts perfectly with the smoothness of the Parmesan and Chickpeas.  It gave it just the right amount of kick.

Linguine with Zucchini and Chickpeas
Adapted from Real Simple (August 2009)

  • 12 oz. linguine
  • 2 tablespoons of olive oil
  • 3 small zucchini, cut into thin half moons
  • Kosher salt
  • 1 15oz. can chickpeas, rinsed
  • 3 cloves of garlic, minced
  • ¼ teaspoons crushed red pepper (more or less to taste)
  • ½ cup (2oz.) of grated Parmesan (separate into two bowls)
  1. Cook the pasta according to the package directions.  Before draining the pasta, set aside ½ cup of the pasta water (it helps the cheese stick to the pasta later), drain and return the pasta to the pot.
  2. Heat the oil in a large skillet over medium heat.  Add the zucchini and ½ teaspoon of salt.  Frequently toss the zucchini, until tender (about 4 to 5 minutes).  Add the chickpeas, garlic, and red pepper until everything is evenly heated (about 2 to 3 minutes).
  3. Toss the pasta with the reserved pasta water and half of the Parmesan.  Serve the pasta and zucchini in two separate bowls; top the pasta top with zucchini mixture and some Parmesan.
  4. For storage for leftovers, let the pasta cool before tossing it with the vegetables and Parmesan.

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