MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tuscan Style Pasta With Chickpeas, Zucchini And Rosemary
 Categories: Pasta
      Yield: 4 Servings
 
      2 tb Olive oil
      2 sm Zucchini; halved lengthwise
           - and cut into 1/4" thick
           - half-moons
      3 cl Garlic; minced
  1 1/2 c  Cooked chickpeas -OR-
     15 oz Can chickpeas;
           - rinsed & drained
 14 1/2 oz Can diced tomatoes; drained
      1 tb Fresh rosemary; chopped *
    1/4 ts Red pepper flakes
           Salt
           Black pepper; freshly ground
      1 lb Penne
 
  * For variety, fresh basil or another fragrant herb may be
  substituted for the rosemary.
  
  Heat the olive oil in a medium sized saucepan over medium heat. Add
  the zucchini and cook until slightly softened, about 2 minutes. Add
  the garlic and cook until fragrant, about 30 seconds. Stir in the
  chickpeas, tomatoes, rosemary, and red pepper flakes, and salt and
  pepper to taste. Cook, stirring occasionally, for 10 minutes to blend
  the flavors.
  
  Meanwhile, bring a large pot of salted water to a boil over high
  heat. Cook the penne, stirring occasionally, until al dente. Drain
  and place in a large, shallow serving bowl. Add the sauce and toss
  gently to combine. Serve at once.
  
  Recipe by Vegan Planet by Robin Robertson
 
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