Drive away with green broad beans and ricotta
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Whole wheat buckwheat pasta with chickpeas and zucchini
ingredients
servings
2
Shallots
1 unit
Courgette
2 unit
Extra virgin olive oil
3 spoons
Salt
1 teaspoon
Buckwheat pasta
160 grams
Precooked chickpeas
100 grams
Parmesan aged 30 months
20 grams
first courses from Italy
Whole wheat buckwheat pasta with chickpeas and zucchini
Whole wheat buckwheat pasta with chickpeas and zucchini
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Light and gluten-free. Good also cold for packed lunches (or for the office ...). Vegetarian, fast, digestible. You have no excuse I would say!
preparation
step 1
Fry the shallot in oil in the pan. When it is well browned, add the thinly sliced courgettes (with the mandolin you do first!). Add salt and cook over medium heat.
step 2
Meanwhile, boil the water, and after salting it, throw the pasta. Obviously this ingredient is replaceable with whole buckwheat or pasta to your liking (I recommend however to use wholemeal pasta with this type of seasoning).
step 3
When the zucchini is almost cooked, add a small box of chickpeas (drained, of course) and heat them together with the courgettes for a few minutes.
step 4
The pasta is cooked! Drain and sauté a minute or two together with zucchini and chickpeas to flavor (lively fire!). Serve with flakes of Parmesan cheese OF THAT GOOD, as my mother says. Alternatively let it cool and eat it tomorrow at the office during lunch.
