Try this vibrant spaghetti recipe with zucchini, chickpeas, and mint.

Spaghetti con zucchine, ceci e menta

Explore a delightful Italian recipe with our Spaghetti with Zucchini, Chickpeas, and Mint. This vibrant dish is a perfect summer meal, offering a fresh yet savory taste that embodies the essence of Italian recipes. Combining seasonal zucchini with aromatic chickpeas, this creamy pasta dish is sure to captivate your taste buds. The mint leaves add an invigorating freshness, ideal for warm days. The real highlight is the Parmigiano Reggiano DOP blended with zucchini and fresh mint, creating a rich, velvety sauce that envelops the pasta beautifully. This innovative recipe marries the fresh flavors of traditional zucchini and mint with the rich texture of classic pasta and chickpeas, resulting in a unique and enticing first course!

Don’t miss out on these other delicious creamy zucchini pasta recipes:

• Bucatini with Creamy Zucchini and Mint
• Zucchini Carbonara Pasta
• Creamy Speck and Zucchini Pasta
• Pasta with Zucchini and Burrata Cream
• Pasta with Yellow Zucchini Cream and Prosciutto
• Trofie with Zucchini and Pancetta Cream

Ingredients

• Spaghetti – 320g
• Zucchini – 200g
• Chickpeas – 150g
• Mint leaves – 10g
• Parmigiano Reggiano DOP – 50g
• Extra virgin olive oil – 30ml
• Salt – to taste
• Pepper – to taste

Instructions

1. Cook the spaghetti in salted boiling water until al dente.
2. Meanwhile, slice the zucchini and sauté in a pan with olive oil until tender.
3. Add the chickpeas to the zucchini and cook for a few more minutes.
4. In a blender, combine the sautéed zucchini, mint leaves, and Parmigiano Reggiano DOP to create a creamy sauce.
5. Drain the spaghetti and toss with the zucchini and chickpea mixture.
6. Add the creamy sauce and mix well.
7. Season with salt and pepper to taste, and serve immediately.

Total Time: 30 min

Cuisine: Italian