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A quick weeknight meal loaded with flavor and nutrition!
Cook the pasta in a large pot of salted water for approximately 12 minutes or as per package directions.
While it’s cooking, add 1 tablespoon of the olive oil into a large cast iron pan. Add the chickpeas and corn and cook on medium heat for about 5 minutes.
Cut the zucchini into thin slices. Remove the chickpeas and corn from the pan and set aside. Add the remaining tablespoon of olive oil to the pan and add the garlic and tomatoes. Saute for about 5 minutes. Return the chickpeas and corn to the pan and add the zucchini. Continue cooking on medium heat for a couple more minutes.
When the pasta is cooked, drain in a colander and add it into the cast iron pan. Use a pair of tongs to toss the pasta into the remainder of the pan ingredients. Season with salt and pepper, add the Parmesan cheese and the basil and serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!