Zucchini, chickpea and semi-dried tomato pasta
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Thick slices of zucchini and herby bites of semi-dried tomatoes make an impressive vegetarian pasta. Serve hot or cold, depending on the season
Ingredients
Wholemeal pasta, dry
250 g, (penne)
Olive oil
2 tsp
Red onion
1 small, finely chopped
Garlic
2 clove(s), crushed
Zucchini
2 medium, thinly sliced
Fresh lemon rind
1 tsp, finely grated
Lemon juice
⅛ cup(s), (60ml)
Canned chickpeas, rinsed and drained
2 400g can, (2x400g can)
Semi-dried tomatoes
⅓ cup(s), (50g) coarsely chopped
Grated parmesan cheese
⅓ cup(s), (25g) finely grated
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
2
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and zucchini and cook, stirring, for 3 minutes or until zucchini is just tender. Add rind, juice, chickpeas and tomatoes and stir until hot.
3
Add zucchini mixture to pasta. Season with salt and freshly ground black pepper. Serve hot or cold sprinkled with parmesan.
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