Summer Squash and Chickpea Pasta
8 ounces spaghetti (uncooked)
1 tbsp olive oil
1 medium zucchini, diced
1 medium yellow squash, diced
3 cloves garlic, minced
½ tsp dried oregano
½ tsp dried basil
1 can chickpeas, drained & rinsed
1 can diced tomatoes
1 tbsp tomato paste
Salt and freshly ground black pepper to taste
½ cup goat cheese, crumbled
In a large pot, cook spaghetti according to package directions. Save ½ cup of the pasta water for later.
Heat the olive oil in a large pan over medium high heat.
Add the diced squash and cook for about 4-5 minutes stirring occasionally until slightly browned.
Add the garlic, oregano, basil, stir and cook for about 30 seconds.
Stir in the diced tomatoes, tomato paste, chickpeas, salt and black pepper.
Pour in the saved pasta water and mix to combine.
Simmer sauce on low for about 5 minutes. Remove from heat and serve over cooked pasta sprinkled with goat cheese.
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