|8 ounces||penne pasta|
|1 tbsp||olive oil|
|2||zucchini, halved lengthwise and thinly sliced crosswise|
|1||red bell pepper, diced|
|3 cloves||garlic, minced|
|1||15 1/2-ounce can chickpeas, rinsed and drained|
|2 tsp||grated lemon zest|
|1 cup||chicken broth|
|1/4 cup||grated Parmesan cheese|
In a large pot of boiling water, cook the pasta according to package directions. Drain.
Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the zucchini, bell pepper and garlic, and cook, stirring frequently, until the vegetables are crisp-tender, about 7 minutes. Stir in chickpeas, basil and lemon zest.
In a small bowl, stir the broth into the cornstarch. Pour the cornstarch mixture into the skillet. Bring to a boil and cook, stirring, until the mixture is slightly thickened, about 1 minute.
Transfer the vegetables and chickpeas to a large bowl. Add the pasta and Parmesan and toss to combine.
Makes 4 servings.
Nutritional Information per serving: 350 calories, 9 g total fat, 2.2 g saturated fat, 6 mg cholesterol, 10 g fibe, 56 g carbohydrate, 16 g protein, 522 mg sodium