While we were at the cabin, Heather brought a Real Simple magazine and while I was reading it I found this recipe. It looked really simple and I knew we had everything on hand, so we made it for dinner on Monday night.
Spaghetti with Zucchini & Chickpeas
Hands on time: 15 minutes
Total time: 20 minutes
12 ounces spaghetti (3/4 of a box)
1 tablespoon olive oil
1 small zucchini, cut into small half-moons
1 13-ounce can chickpeas, rinsed
2 cloves garlic, diced
1/4 teaspoon crushed red peppers
1/2 cup grated Parmesan (2 ounces)
Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain and return the pasta to the 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 peppers and cook until heated through, 2 to 3 minutes. Toss the pasta with the reserved pasta water, 1/4 cup Parmesan. Divide the pasta among the bowls and top with the zucchini mixture and the remaining 1/4 cup Parmesan.
We had some tomatoes from our garden sitting around, so we added a handful of those in right as the sauce was getting done. The tomatoes were a good addition.
Source: Real Simple Magazine