Sunday, October 4, 2009

Spaghetti Parmesan

adapted from Cheap, Healthy, Good

This was an easy pasta dish made great through Parmesan.

Serves 4

3/4 lb pasta, like linguine or spaghetti
1 Tbsp olive oil
2 medium zucchinis, chopped into moons
3 tomatoes, seeded and diced
1 onion, diced (I used purple onions, but you could use any kind)
2 cloves garlic, minced
1 can chickpeas, drained and rinsed
1/2 tsp crushed red pepper
1 tsp lemon pepper
salt to taste
1/2 cup grated parmesan cheese

Cook and drain pasta, reserving 1/3 cup pasta water.

While pasta is cooking, saute onion and garlic in a skillet. Once softened, add zucchini, spices, chickpeas, and cook for 2-3 minutes, or until everything is warmed through. Zucchini should still have a little bite to them. Take the whole pan off the heat.

Combine with pasta and half of the cheese and 1/3 cup of water. Stir together until parmesan is incorporated into the dish.

Serve with remaining parmesan sprinkled on top.

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