Zucchini Linguini with Parsley, Lemon & Chickpeas
- 1 pkg Rossi Pasta Zucchini Linguini
- 1/2 cup olive oil
- 2 cloves garlic, sliced as thin as possible
- 1 - 16 ounce can of chickpeas, drained and rinsed
- 1/2 teaspoon chili flakes
- zest of 1 lemon
- 3/4 cup Ricotta
- pinch of salt
- pinch of black pepper
- 1 cup parsley, chopped
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.