Spaghetti With Zucchini, Chickpeas And Pancetta

This hearty weeknight dish features garlicky sautéed zucchini, savory pancetta and tender chickpeas tossed with our authentic Italian spaghetti. So simple, so delicious.

INGREDIENTS

• 1 (1-pound) package DeLallo Spaghetti
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, smashed
• 4 ounces pancetta, diced
• 1 large zucchini, sliced in thin rounds
• 1 (15.5-ounce) can DeLallo Chickpeas, drained and rinsed
• Freshly grated Parmigiano-Reggiano
• Ground black pepper
• Salt

DIRECTIONS

1. Bring a large pot of salted water to a boil for pasta. Cook according to package instruction. Drain, reserving 1 cup of pasta water for finishing dish.
2. Meanwhile in a large saucepan, heat olive oil on a medium-high setting. Add garlic cloves. Sauté pancetta in garlicky oil until golden brown and crisp, about 5 minutes. Add zucchini to the pan and sauté for another 5 minutes. Add beans and cook together for another 2 minutes. Salt and pepper to taste. Remove and discard garlic cloves.
3. Stir in cooked pasta and 1/2 cup reserved pasta water. Add more if needed to create sauce.
4. Serve sprinkled with Parmigiano.