Zucchini Chickpea Farfalle | The Mediterranean Dish | Pomi Israel
Toss the zucchini squash with ½ tbsp salt. Place in a large colander for about 20 minutes or so to drain. Pat dry. In a large deep skillet …
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Cooking tools:
- Colander
- Skillet
- Pot
- Plate
- Wooden spoon
- Chef's knife
- Cutting board
- Can opener
- Grater
- Measuring cup
- Measuring spoon
- Serving bowl
- Stove
Ingredients
- Baby Bella mushrooms (or any white mushrooms) 8 oz
- Canned chickpeas, rinsed and well-drained 1 ½ cup
- Chopped fresh parsley leaves 1 handful
- Crushed red pepper flakes Optional
- Extra virgin olive oil To taste
- Grated Parmesan Reggiano 1/3 cup
- Italian Farfalle Pasta, or pasta of your choice 3/4 lb
- Minced fresh garlic 2 tsp
- Salt To taste
- Zucchini squash 1 ½ lb, halved lengthwise, then sliced ½ inch thick
- Black pepper ½ tsp
- Dried bay leaves 2
- Dried oregano 1 tsp
- Dried thyme 1 tsp
- Salt 1 tsp
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