Pasta With Zucchini, Chickpeas And Gremolata Bread Crumbs

1. 1

   To make the gremolata breadcrumbs, heat 2 teaspoons of the olive oil in a skillet, add half the garlic and saute for 1-2 minutes. Add the bread crumbs, lemon zest and parsley and cook, stirring frequently, for 5 minutes or until bread crumbs are browned and crispy. Set aside.

2. 2

   Heat the remaining olive oil in a large skillet. Add the zucchini and red pepper flakes, and cook over medium heat, turning frequently with a spatula, until the zucchini is starting to turn golden (about 10 minutes). Add the remaining garlic during the last 3 minutes of cooking time. Stir in the chickpeas, lemon juice, salt and a generous amount of black pepper.

3. 3

   Meanwhile, bring a large pot of water to a rolling boil. Add a tablespoon of salt and then the pasta. Cook the pasta until al dente. Drain, reserving 3/4 cup of the cooking liquid. Add the reserved liquid to the zucchini mixture and cook for 2 additional minutes. Combine the pasta and squash, and stir gently. Serve topped with the breadcrumbs and a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.