|Wait - this is how seeds work?|
I loooove zucchini season! Our squash plant suddenly started producing this week so we've been digging out all our old zucchini recipes from last summer. We threw some on the grill the other night (delicious) and tonight we sauteed them up for part of an overall pasta dish. This is a very simple, and cheap meal for a summer night!
-3/4 lb. pasta
-1 TBSP olive oil
-3 zucchinis, sliced thinly
-2 cloves of garlic, minced
-1 can chickpeas, drained and rinsed
-1/2 tsp crushed red pepper flakes
-1/2 cup grated parmesan cheese
- Cook pasta in salted water until al dente. Drain, reserving 1/2 cup of pasta water for later.
- While pasta is cooking, heat oil in a large nonstick skillet over medium high heat. Add zucchini and1/2 tsp salt, saute until tender and starting to brown. Add garlic, chickpeas and red pepper. Saute an additional 2 or 3 minutes.
- Add pasta, reserved pasta water and 1/4 cup parmesan cheese to skillet. Stir to combine. Serve with remaining parmesan sprinkled on top; take care to evenly distribute the chickpeas as they have a tendency to sink!
|Looks a little bland but it doesn't taste it!|