Weekly Winner: A Better Take on Zoodles

pastaI love pasta.  I don’t hate zucchini.  I don’t particularly love zucchini either, it’s more like I simply don’t have an opinion one way or another about zucchini.  I’ll eat it, and because it’s a vegetable and healthy, I’m trying to eat more of it.  But that’s where I draw the line.  Do not go messing with my pasta and try to get me to substitute real pasta for zucchini noodles (aka zoodles)! I found a much better alternative — add the zucchini to the actual, delicious pasta.  In doing so, you can surprisingly improve both!

Case in point: Linguine with Chickpeas and Zucchini from Cooks Country Magazine. Now I’ll admit, when I saw this recipe I thought “Hey, here’s a healthy pasta recipe for the New Year that won’t be too bad.”  Wrong, it was amazing!!  I mean, like, seriously delicious.  It is so easy, and comes together so quickly but seems so much more complex than the few simple ingredients would suggest.  So if you’re trying to “lighten up” your pasta without replacing your pasta (cause that would be really sad in my book), try this.  It is a definite winner.

Linguine with Chickpeas and Zucchini

Serves 4

Ingredients:

1 pound linguine

Salt & Pepper

1/3 cup extra-virgin olive oil, plus extra for serving

4 garlic cloves, sliced thin

1/2 tsp red pepper flakes

2 zucchini, shredded and patted dry

1 15-oz can chickpeas, rinsed

2 oz Pecorino Romano cheese, grated (about 1 cup)

3 Tbsp chopped fresh parsley

1 Tbsp lemon juice, plus lemon wedges for serving

Procedure:

  1. Bring 4 quarts water to boil in a Dutch oven or large pot.  Add pasta and 1 Tbsp salt and cook, stirring occasionally, until al dente.  Reserve 1/2 cup cooking water, then drain pasta.
  2. Heat oil, garlic, pepper flakes, 1/2 tsp salt, and 1/2 tsp pepper in now-empty pot over medium heat until garlic is lightly browned, 3 to 5 minutes.  Add zucchini and chickpeas and cook until zucchini is wilted and most of its excess moisture has cooked off, about 6 minutes.  Using potato masher, lightly mash chickpeas.
  3. Off heat, stir in 1/2 cup Pecorino, parsley, lemon juice, pasta and reserved cooking water.  Serve, passing lemon wedges, extra oil and remaining 1/2 cup Pecorino separately.

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