It’s truly summer, and it’s burning hot! While it’s nice to eat the offerings of the season we don’t want to spend tons of time cooking, or heating our kitchens while we’re doing it. So, I like to search for recipes that eliminate both issues. I’ve come across this 20 minute meal from Real Simple magazine. It’s fast and it calls for summer zucchini, but most important….it’s yummy.
Let’s get to the YUM! You will need the following ingredients:
12 oz linguine ( I opted for the whole wheat version)
2 tbsp olive oil
3 small zucchini, cut into half-moons
1 15 oz can of chickpeas (garbonzo beans), rinsed
2 cloves garlic, minced
1/4 tsp of crushed red pepper flakes
1/2 cup grated parmesan
In order, to make this truly 20 minuets get your pasta water boiling before you start chopping veggies. Cook pasta according to package and reserve 1/4 cup of water, drain and return to pot.
Heat oil in skillet over medium heat. Add zucchini and 1/2 tsp of salt. Cook zucchini, tossing often until just tender, 4-5 minutes.
Add chickpeas to skillet, along with garlic and red pepper flakes. Cook until heated through, 2-3 minutes.
Toss the pasta with the reserved pasta water and 1/4 cup of the Parmesan. Add the zucchini mixture to the pasta. Plate and serve.
Imagine the possibilities of this dish. You could interchange the veggies and the beans….maybe even the style of pasta to make a new and fun version that is still seasonal, quick and yummy. Have fun with your food, and don’t be afraid to mix it up. Who knows what new creations you’ll discovery in your own kitchen.