The Pioneer Woman Tasty Kitchen
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30-Minute Loaded Pasta Dinner

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Level: Easy

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Description

A quick weeknight meal loaded with flavor and nutrition!

Ingredients

  • 8 ounces, weight Fettuccini Pasta
  • 2 Tablespoons Olive Oil, Divided
  • 1 cup Canned Chickpeas, Drained And Rinsed
  • 2 ears Corn, Husks And Silks Removed, Kernels Removed
  • 1 whole Zucchini, Peeled
  • 1 clove Garlic, Peeled And Minced
  • 8 whole Cherry Tomatoes
  • Salt And Pepper, to taste
  • ¼ cups Parmesan Cheese, Grated
  • 1 Tablespoon Chopped Fresh Basil

Preparation

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.

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