Zucchini, chickpea and semi-dried tomato pasta
Dry wholemeal pasta
250 g, (penne)
1 small, finely chopped
2 clove(s), crushed
2 medium, thinly sliced
Fresh lemon rind
1 tsp, finely grated
⅛ cup(s), (60ml)
Canned chickpeas, rinsed and drained
2 400g can, (2x400g can)
⅓ cup(s), (50g) coarsely chopped
Grated parmesan cheese
⅓ cup(s), (25g) finely grated
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
- 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.
- Add zucchini mixture to pasta. Season with salt and freshly ground black pepper. Serve hot or cold sprinkled with parmesan.