Tuscan-Style Linguine . . .

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* Exported from MasterCook *

 

Tuscan-Style Linguine with Chickpeas, Zucchini, and Rosemary

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 small zucchini -- halved lenghtwise

2 tablespoons olive oil

2 garlic cloves -- minced

2 tablespoons chopped fresh rosemary -- or to taste

1 15 oz can Italian plum tomatoes -- chopped

1 1/2 cups cooked chickpeas -- rinsed and drained

1/4 teaspoon red pepper flakes

salt and freshly ground black pepper

1 pound linguine

freshly shaved Parmesan or soy Parmesan

cheese

 

Cut the zucchini into 1/4-inch slices. Heat the oil in a large saucepan over

medium heat. Add the zucchini and cook until slightly soft, about 2 minutes.

Add the garlic and cook until fragrant, about 30 seconds. Stir in the rosemary,

tomatoes, chickpeas, red pepper flakes, and salt and pepper to taste. Cook,

stirring occasionally, for 10 minutes to blend the flavors. Cook the linguine

in a large pot of salted boiling water, stirring occasionally, until it is al

dente, about 8 minutes. When the pasta is cooked, drain it and place in a large

shallow bowl. Add the sauce and toss gently to combine. Serve immediately,

passing the cheese at the table.

 

Other Pasta Choices: fettucine, spaghetti

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 619 Calories; 11g Fat (15.4% calories

from fat); 22g Protein; 110g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

24mg Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2

Fat.

 

NOTES : Beans are so prevalent in Tuscan cooking that the people of Tuscany are

called " bean eaters. " For variety, fresh basil or another fragrant herb may be

substituted for the rosemary.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0