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Pasta with Zucchini and Chickpeas

Pasta with Zucchini and Chickpeas
Ingredients:

3/4 lb. pasta like linguine or spaghetti;
1 tablespoon olive oil;
3 small or 2 medium zucchinis, chopped into ¼-inch half-moons;
salt;
2 cloves garlic, minced;
1 15-oz can chickpeas, drained and rinsed;
1/4 teaspoon crushed red pepper;
1/2 cup grated parmesan cheese.

Preparation:

Cook pasta in salted water until al dente. Drain, making sure to keep 1/2 cup of pasta water for later. While pasta is cooking, heat oil in a large nonstick skillet over medium high heat. Add zucchini. Add 1/2 teaspoon kosher salt. Saute 4 or 5 minutes. Add garlic, chickpeas, and red pepper. Saute an additional 2 or 3 minutes. Kill heat.  Add pasta, your reserved pasta water, and 1/4 cup parmesan to skillet. Stir to combine. Serve with remaining parm sprinkled on top, take care to evenly distribute the chickpeas.

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