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Categories:Viewed: 55 - Published at: 2 years ago
Ingredients
- 8 ounces, weight Fettuccini Pasta
- 2 Tablespoons Olive Oil, Divided
- 1 cup Canned Chickpeas, Drained And Rinsed
- 2 ears Corn, Husks And Silks Removed, Kernels Removed
- 1 whole Zucchini, Peeled
- 1 clove Garlic, Peeled And Minced
- 8 whole Cherry Tomatoes
- Salt And Pepper, to taste
- 1/4 cups Parmesan Cheese, Grated
- 1 Tablespoon Chopped Fresh Basil
Method
- Cook the pasta in a large pot of salted water for approximately 12 minutes or as per package directions.
- While its cooking, add 1 tablespoon of the olive oil into a large cast iron pan.
- Add the chickpeas and corn and cook on medium heat for about 5 minutes.
- Cut the zucchini into thin slices.
- Remove the chickpeas and corn from the pan and set aside.
- Add the remaining tablespoon of olive oil to the pan and add the garlic and tomatoes.
- Saute for about 5 minutes.
- Return the chickpeas and corn to the pan and add the zucchini.
- Continue cooking on medium heat for a couple more minutes.
- When the pasta is cooked, drain in a colander and add it into the cast iron pan.
- Use a pair of tongs to toss the pasta into the remainder of the pan ingredients.
- Season with salt and pepper, add the Parmesan cheese and the basil and serve.
