Why This Recipe Works

Zucchini and chickpeas made for a surprisingly creamy pasta sauce. To start, we made a flavorful base by toasting sliced garlic and pepper flakes in a generous pour of olive oil. We shredded some zucchini (which encouraged it to break down to a smooth, sauce-like consistency), and patted it dry to remove as much water as possible and speed up the cooking. We added the zucchini and a can of chickpeas to the flavorful oil, let them cook, then lightly mashed the mixture into a coarse sauce. Pecorino Romano cheese added some savory funk, while parsley and lemon brightened up the dish.

Before You Begin

Use medium zucchini and shred them on the large holes of a box grater. To see more of our favorite weeknight pastas, check out this collection.

Instructions

Bring 4 quarts water to boil in Dutch oven. Add 1 pound linguine and 1 tablespoon table salt and cook, stirring occasionally, until al dente. Reserve ½ cup cooking water, then drain pasta.

Heat ⅓ cup extra-virgin olive oil, 4 thinly sliced garlic cloves, ½ teaspoon red pepper flakes, ½ teaspoon pepper, and ½ teaspoon table salt in now-empty pot over medium heat until garlic is lightly browned, 3 to 5 minutes. Add 2 zucchini, shredded and patted dry, and 1 rinsed can 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.

Off heat, stir in ½ cup grated Pecorino Romano cheese, 3 tablespoons chopped parsley, 1 tablespoon lemon juice, pasta, and reserved cooking water. Serve, passing lemon wedges, extra oil, and remaining ½ cup Pecorino separately.