Mediterranean Pasta with Zucchini


  • 1 (15-ounce) can chickpeas, drained
  • 1 medium zucchini, sliced
  • 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano
  • 2 tablespoons sliced ripe olives
  • 8 ounces penne or ziti pasta, uncooked

Cook pasta according to package directions, omitting salt and fat. While pasta cooks, combine tomatoes and remaining 3 ingredients in a large skillet; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Spoon tomato mixture over drained pasta.

View full recipe at My Recipes


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