I like to cook things that look like I've put a lot more effort into them than I really did — and this recipe is one of those.
In my pantry, you'll always find a can of chickpeas. I just happened to have a couple zucchinis in the fridge, so it ended up in the mix.
Zucchini has a very mellow flavour, so the key to making them come through in this dish is to cook them down to an almost jam-like paste. This way, the pasta gets a nice, silky coating, and the zucchini is present at every bite.
I'm using bucatini here, which is usually my long pasta of choice, but you're welcome to use linguine or spaghetti. Any pasta would work, really. I just love bucatini.
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