Gluten-Free Linguine with Summer Squashes, Red Bell Pepper and Chickpeas
An added boost of fiber is added to this vegetarian dish by the addition of chickpeas.
10 to 12-ounces of gluten-free linguine (Check label for allergens)
4 tablespoons olive oil
3 small summer squashes (zucchini and yellow summer squashes)
1 small red bell pepper
1 15-ounce can of chickpeas, drained and rinsed
4 garlic cloves, crushed
Crushed red pepper, to taste
¾ cup of grated fresh Parmesan
Fresh cracked pepper, to season
Cook the pasta according to package directions. Reserve ½ cup of the water used to cook the pasta, and then drain. Place back into the cooking pot, and set aside - occasionally toss to prevent sticking.
While the pasta is cooking, cut the squash into thin disks, and then cut each disk in half. Seed the red pepper and then slice thin into 1-2” matchsticks.
Heat the olive oil in a large skillet over medium heat. Add the zucchini and the yellow summer squashes, and cook for 2 minutes. Add the red pepper slices and continue to cook for another 2-3 minutes or until the squash is just softened and tender. Next add the chickpeas, garlic and the red pepper, to taste. Continue to cook until heated through.
Toss the cooked pasta with the reserved pasta water and about ½ cup of the grated Parmesan. Divide the pasta among each guests shallow bowl. Season with fresh cracked pepper. Top each serving with the squash mixture. Pass the remaining Parmesan at the table.
Serves 4.
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