Linguine With Zucchini & Chickpeas

12oz linguine
2 Tbs olive oil
3 small zucchini, cut into thin half-moons
kosher salt
1 15oz can chickpeas, rinsed
2 cloves garlic, sliced
1/4 tsp crushed red pepper
1/2 cup grated Parmesan

1) Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain and return the pasta to the pot.
2) Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and 1/2 tsp salt. Cook, tossing often, until just tender, 4 to 5 minutes. Add the chickpeas, garlic and red pepper, and cook until heated through, 2 to 3 minutes.
3) Toss the pasta with the reserved pasta water and 1/4 cup of the Parmesan. Divide the pasta among bowls and top with the zucchini mixture and the remaining 1/4 cup of Parmesan.

Review: Mike insists he bought chickpeas, but yet, there were none in the cabinet. So, he dumped in a can of kidney beans instead. Oddly, this was a really yummy combination of flavors and may be tastier than using chickpeas!