To utilize the zucchini from my lovely bounty from Door to Door Organics recently, I found this dish in my “Vegan Planet” cookbook.  It seemed healthy and well-rounded.  There was protein from the chickpeas and everything, including the pasta, was organic.

For those that are not vegan, cheese can be added, such as fresh mozzarella and parmesaan.  After I made it and served it, I realized I could have added sun dried tomatoes for more flavor – just got a huge bottle from Costco that I think was a good deal – along with all the other items that totaled $500.

2 tblsps olive oil

2 small zucchini, halved lengthwise and cut into 1/4″-thick half-moons

2 garlic cloves, minced

1 tblsp chopped fresh rosemary leaves

1 14.5-ounce can plum tomatoes, drained and chopped

1 1/2 cups cooked or one 15-ounce can chickpeas, drained and rinsed

1/4 tsp red pepper flakes

salt and freshly ground black pepper

1 pound penne or other short, tubular pasta

Heat the olive oil in a medium saucepan over medium heat.  Add the zucchini and cook until slightly softened, 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.

Meanwhile, cook the penne in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes.  Drain and place in a large, shallow serving bowl.  Add the sauce and toss gently to combine.  Serve at once.

Serves 4

Source:  Vegan Planet