Linguine with Zucchini and Chickpeas

July 24, 2013

I am lucky to be married to someone with whom I am culinarily compatible.  Mike and I eagerly await the arrival of garlic scapes in our CSA and agree that cheese curds are the ultimate State Fair food.  Our favorite cuisine is Ethiopian, and we firmly believe that quality ice cream is always worth the extra money (for Mike, it's vanilla Häagen Dazs, for me it's local ice cream shops like Sebastian Joe's or Adele's Frozen Custard).  However, there are some things that we have to agree to disagree about.  Mike is much more of an omnivore than I am, and he has an inexplicable fondness for tater tot hotdish.  I love kale chips, while he thinks they're disgusting.  But the best example of our divergent tastes is zucchini.

I love zucchini, to the point where I think about it with longing during the off season.  Raw, sauteed in olive oil, added to pasta--it's one of my favorite vegetables from our CSA.  In the unlikely event that I ever have a garden (since I struggle to remember to water my houseplants, I doubt that I could manage to actually grow food), it will consist almost entirely of zucchini.  At the point where any rational person would throw up her hands, overwhelmed by the abundance of zucchini and clueless as to what to do with it all, I would be dancing among the bounty while gnawing at a freshly picked raw zucchini.

Mike, on the other hand, is ambivalent.  His attitude towards zucchini is that it is a bland ingredient to be used up and definitely not something to get excited about.  So while I consider Linguine with Zucchini and Chickpeas to be one of my all-time favorite recipes, Mike thinks of it as a utilitarian weeknight dinner.  Regardless of where you fall on the zucchini spectrum, this is a quick vegetarian recipe for weeknights, with a nice heartiness from the chickpeas.

Adapted from the Real Simple recipe by Kate Merker


Linguine with Zucchini and Chickpeas  
  • 12 ounces linguine
  • 1 tablespoon olive oil
  • 3 small zucchini, cut into 1/4 inch thick half moons (about 5 cups)
  • 1/2 teaspoon salt
  • 1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • grated Parmesan cheese

Cook pasta according to package directions.

Meanwhile, heat olive oil over medium heat.  Add zucchini and salt and cook, stirring frequently, until zucchini is tender, about 5 minutes.  Add chickpeas, garlic, and red pepper, and cook until chickpeas are warm, about 3 minutes.

Divide cooked pasta into four portions, and top each with the zucchini mixture.  Sprinkle with Parmesan before serving.

Linguine with Zucchini and Chickpeas

Share your thoughts

Your story (and recipe) remind me of the first time I decided to make pasta with hummus for lunch one day. I knew one of my girls would love it and one would not (it isn't really her fault, she is allergic to legumes, though at the time we didn't know it, just that she really didn't like them). Seriously though, hummus (at room temp) on hot pasta is really yum; lightly sauteed veggies added just makes it more wonderful. I will definitely try this recipe.


Ooh, I love hummus but I've never tried it on pasta--thanks for the tip! I hope you enjoy the recipe.


This is a tasty and easy recipe for those of us who aren't even vegetarians! If you have some garden or farmers' market zucchini give it a try.


I'm glad you liked the recipe! It's definitely my favorite way use zucchini.