Zucchini Linguini with Parsley, Lemon & Chickpeas
In a small bowl, whip ricotta with lemon zest, salt & pepper.
In a sauce pan over low heat, bring olive oil, garlic, chickpeas & chile flakes to simmer, then remove from heat. Allow to rest for 20 minutes for flavors to mingle.
Cook pasta according to packge directions.
Toss pasta with chickpeas and oil.
Garnish with dollops of lemon, ricotta & lots of parsley.