Tuscan-Style Pasta with Chickpeas, Zucchini, and Rosemary

We discovered a new cookbook this weekend, Vegan Planet, and the first pasta dish we tried would have made Jack Bishop proud. Very easy to make with simple, fresh ingredients. Enjoy!

  • 2 tablespoons olive oil
  • 2 small zucchini, halved lengthwise and cut into 1/4-inch-thick half-moons
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh rosemary (plus additional to taste)
  • One 14.5-ounce can plum tomatoes, drained and chopped
  • 1 1/2 cups cooked or one 15-ounce can chickpeas, drained and rinsed
  • 1/4 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 1 pound penne or other short, tubular pasta

 

  1. Heat the olive oil in a medium saucepan over medium heat. Add the zucchini and cook until slightly softened, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the rosemary, tomatoes, chickpeas, red pepper flakes, and salt and pepper to taste. Cook, serving occasionally, for 10 minutes to blend the flavors.
  2. Meanwhile, cook the penne in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes. Reserve a cup of pasta water, drain the pasta, and place in a large, shallow serving bowl. Add the sauce and toss gently to combine. Serve at once. (I put a small bowl of minced rosemary at the table to sprinkle to taste.)

 

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2 comments

  1. Tracy Krulik says:

    Oops. Sorry about that. You add it to the pasta as needed when you stir in the sauce. If the ingredients aren’t mixing well they sometimes need just a bit more water to get the right consistency. You most likely won’t need to add all of it in.

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