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Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 1

Ingredients

  • 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

Instructions

  • 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!