Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Servings 1
- For the pasta:
- 1 large zucchini Blade C
- 4 pieces of broccolini or more!
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes
- 1 garlic clove minced
- salt and pepper to taste
- 1/3 cup chickpeas
- 1/2 tbsp olive oil
- 3 tbsp grated Parmigiano-Reggiano cheese
- For the breadcrumbs:
- 1/2 slice of whole wheat bread
- zest of 1 lemon
- 1 tbsp finely chopped fresh parsley
- 1 tbsp grated Parmigiano-Reggiano cheese
- salt and pepper to taste
- 1/2 tbsp olive oil
Place the half slice of bread into a food processor. Pulse into breadcrumbs.
Place a skillet over medium heat, add in the 1/2 tbsp of olive oil and pour in the breadcrumbs. Cook, stirring frequently, until crumbs are toasted, about 3 minutes. Place in a bowl and add in the remaining ingredients. Toss to combine and set aside.
Place the same skillet over medium heat and add in the tbsp of olive oil. Once oil heats, add in the garlic and cook for 1 minute. Add in the red pepper flakes, cook for about 30 seconds, and then add in the broccolini and season with salt and pepper. Cook for about 5 minutes, or until broccolini turns a deeper green and is a bit easier to pierce with a fork.
Add in the last 1/2 tbsp of olive oil, chickpeas, and the zucchini noodles. Season lightly with pepper. Cook for about 2 minutes or until zucchini softens. Toss in the Parmigiano-Reggiano cheese and mix to combine, cooking another 30 seconds.
Pour everything into a bowl and top with gremolata breadcrumbs. Enjoy!