Linguine with Zucchini and Chickpeas
Bright, vibrant, and loaded with Mediterranean-inspired flavors, this Linguine with Zucchini and Chickpeas recipe is a perfect blend of simplicity and sophistication. Tender zucchini slices, hearty chickpeas, and al dente linguine are tossed together in a light, garlicky olive oil sauce with a zesty kick of fresh lemon. Parmesan cheese and fresh basil elevate the dish with a creamy, herbaceous finish, while a hint of crushed red pepper adds subtle heat. Ready in just 35 minutes, this vegetarian pasta recipe is ideal for weeknight dinners or casual entertaining. Plus, it’s packed with wholesome, pantry-friendly ingredients, making it both delicious and convenient. Serve it up with a drizzle of olive oil and prepare to savor every bite of this easy, flavor-packed meal.
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Recipe Information
Ingredients
- 12 oz linguine
- 2 medium zucchini
- 1 15-oz can canned chickpeas
- 3 tbsp olive oil
- 3 garlic cloves
- 1 lemon
- 0.5 cup Parmesan cheese
- 0.25 cup fresh basil leaves
- 0.5 tsp crushed red pepper flakes
- 0.75 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining the pasta.
While the pasta is cooking, prepare the zucchini by trimming the ends and slicing them into thin half-moons.
Drain and rinse the chickpeas from the can.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini and cook, stirring occasionally, for 5-6 minutes until softened and lightly golden.
Finely mince the garlic cloves and add them to the skillet with the zucchini. Cook for 1 minute until fragrant.
Stir in the chickpeas, crushed red pepper flakes, salt, and black pepper. Cook for another 2-3 minutes to heat the chickpeas through.
Zest the lemon and juice it into a small bowl. Add the lemon zest and 2 tablespoons of lemon juice to the skillet, stirring to combine.
Add the drained linguine to the skillet. Toss with the zucchini and chickpea mixture to coat the pasta. Use the reserved pasta water, a few tablespoons at a time, to loosen the sauce as needed.
Remove the skillet from heat and sprinkle with grated Parmesan cheese and torn fresh basil leaves.
Drizzle with the remaining 1 tablespoon of olive oil for extra flavor. Serve immediately and enjoy!
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 7067 mg | 307% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 41.2 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1860 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
