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Photo of Zucchini, chickpea and semi-dried tomato pasta by WW

Zucchini, chickpea and semi-dried tomato pasta

7
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Green salad. TIP: To transport this meal, place pasta mixture in an airtight container before adding the parmesan. Place parmesan in a snap-lock bag. Transport in a chiller bag and keep chilled until required. Reheat in microwave (if desired) and sprinkle with parmesan just before serving.

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