Vegetarian Recipe: Mediterranean Pasta With Chickpeas

My vegetarian lent has me back in the kitchen trying new recipes. Last weekend I did a bit of menu planning from one of my favorite cookbooks.

I often use this  cookbook more for ideas than for recipes, but I followed this one pretty closely, and it turned out well.

Mediterranean Pasta With Chickpeas
1 medium zucchini, sliced and quartered
1 14.5 oz can diced tomatoes (undrained)
1 cup tomato sauce
1 15 oz. can chickpeas, rinsed and drained
2 Tbsp sliced black olives
salt, pepper and Italian seasoning to taste
6 oz. Barilla® Plus penne pasta

• boil  water for pasta and cook as directed
• spray dutch oven with olive oil cooking spray and saute zucchini until barely tender
• add diced tomatoes, tomato sauce, and seasoning
• add chickpeas
• bring to a boil, reduce heat, and simmer
• add olives just prior to serving

Spoon chick pea sauce over pasta and sprinkle with grated parmesean cheese.

My husband isn’t a big fan of zucchini, but at least this recipe didn’t have him in the kitchen fixing himself an egg!

Do you have a favorite cookbook?