Recipe
Serves 4
Ingredients:
1 cup of short whole wheat pasta, dry
2 medium zucchinis
2 cups of chickpeas, cooked
Juice of 1 large lemon
Zest if 1 large lemon
3 cloves of garlic, minced
2 tbsps of fresh mint, parsley and basil, chopped
6 tbsp extra-virgin olive oil
Salt, pepper and red chili flakes, to taste
Directions:
Cook pasta in boiling water according to instructions and drain.
Preheat grill to medium high. Slice zucchini and toss with 1 tablespoon of extra virgin olive oil, ½ teaspoon of lemon zest as well as salt, pepper and pepper flakes (to taste). Place zucchini on grill. Cover & cook for 2-3 minutes on each side. Zucchini tastes best when tender and served as soon as possible
On the stove, add remaining extra virgin olive oil to a pan and sauté chickpeas with garlic for a few minutes. Add salt, pepper and chili flakes to taste. Add pasta as well as zucchini to the chickpeas and stir. Turn off stove. Squeeze juice of 1 lemon and add to pan as well as lemon zest & minced basil, parsley and mint.
Enjoy!
