Linguine with Chickpeas and Zucchini | America's Test Kitchen

Ingredients

• 1 pound linguine
• Salt and pepper
• ⅓ cup extra-virgin olive oil , plus extra for serving
• 4 garlic cloves , sliced thin
• ½ teaspoon red pepper flakes
• 2 zucchini , shredded and patted dry
• 1 (15-ounce) can chickpeas , rinsed
• 2 ounces Pecorino Romano cheese , grated (1 cup)
• 3 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice , plus lemon wedges for serving