What you will need: 12 ounces whole wheat linguine, 2 tbsp olive oil, 3 small zucchini, cut in half moons, kosher salt, 15 oz chickpeas, 2 cloves garlic, sliced, 1/4 tsp red pepper flakes, 1/2 cup grated Parmesan
Cook the pasta according to the package. Reserve 1/2 cup of the pasta water, drain, and return to the pot. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and salt to taste. Cook, stirring often until just tender (I like mine a little firm). Add the chickpeas, garlic, and red pepper and cook until heated through.
Toss the pasta with the reserved water and 1/4 cup Parmesan. Divide the pasta among bowls and top with the zucchini mixture and remaining Parmesan.
This recipe came from Real Simple Magazine.
It's sweet corn season here in Iowa! To cook sweet corn, get a large pot and bring the water to a rolling boil. Put the ears of corn in for 8 minutes and Viola! They are done. Make sure to use plenty of real butter and salt!
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