Preparation 10 minutes2017-08-17T00:10:00+00:00Cook Time 25 minutes2017-08-17T00:25:00+00:00Serves3 to 4 servingsadjust servingsCalories362
A hearty summer pasta that uses chickpeas to bulk up the recipe and a bit of heavy cream and parmesan to create a simple sauce.
1/2 medium yellow onion
1 small to medium zucchini
5 to 6 small sweet peppers
1 cup grape or cherry tomatoes
4 ounces pasta
1 tablespoon olive oil
1 cup cooked chickpeas (drained and rinsed if using canned)
1/4 cup lightly packed basil, julienned
1/4 cup heavy cream
1/2 cup lightly packed parmesan
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Prepare the vegetables: dice the onion and zucchini into similar sized pieces and slice the smaller peppers into rings. Slice the tomatoes in half. Start the pasta cooking and cook until al dente.
Heat a large, high-sided skillet over medium heat. Add the olive oil, followed by the vegetables. Saute until the vegetables are tender and browning, stirring occasionally; 8 to 10 minutes. Add in the chickpeas and basil, cooking and stirring until the chickpeas are warm.
Add in the pasta as well as the heavy cream, parmesan, salt and pepper. Stir to coat the noodles and melt the parmesan. Taste and adjust seasoning as desired.
by Erin Alderson
Tips & Tricks: You could use smaller pasta, like the penne I used, or you could make this dish with a longer noodle, like spaghetti.