Pasta With Zucchini, Chickpeas And Gremolata Bread Crumbs

• 2 tablespoons extra virgin olive oil
• 4 cloves garlic
• 1 cup fresh bread crumbs made from good-quality bread
• grated zest of 1 lemon
• 3 tablespoons chopped flat-leaf parsley
• 3 medium zucchini, halved lengthwise and cut into thin half moons
• 1/2 teaspoon crushed red pepper flakes
• Juice of 1/2 lemon
• 1 15-ounce can chickpeas, drained
• 1/2 teaspoon salt
• Freshly ground black pepper
• 3/4 pound spaghetti

1. To make the gremolata breadcrumbs, heat 2 teaspoons of the olive oil in a skillet, add half the garlic and saute for 1-2 minutes. Add the bread crumbs, lemon zest and parsley and cook, stirring frequently, for 5 minutes or until bread crumbs are browned and crispy. Set aside.
2. Heat the remaining olive oil in a large skillet. Add the zucchini and red pepper flakes, and cook over medium heat, turning frequently with a spatula, until the zucchini is starting to turn golden (about 10 minutes). Add the remaining garlic during the last 3 minutes of cooking time. Stir in the chickpeas, lemon juice, salt and a generous amount of black pepper.
3. Meanwhile, bring a large pot of water to a rolling boil. Add a tablespoon of salt and then the pasta. Cook the pasta until al dente. Drain, reserving 3/4 cup of the cooking liquid. Add the reserved liquid to the zucchini mixture and cook for 2 additional minutes. Combine the pasta and squash, and stir gently. Serve topped with the breadcrumbs and a drizzle of olive oil.

extra virgin olive oil, garlic, bread crumbs made, lemon, flatleaf, zucchini, red pepper, lemon, chickpeas, salt, freshly ground black pepper, spaghetti

Taken from food52.com/recipes/11817-pasta-with-zucchini-chickpeas-and-gremolata-bread-crumbs (may not work)