Spaghetti with zucchini, chickpeas and mint

Name: Spaghetti with zucchini, chickpeas and mint
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Precooked chickpeas 1 ½ cup; Zucchini 2 cups; Parmigiano Reggiano PDO cheese 12-18 months 3.5 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Thyme to taste; Garlic 1 clove; Sweet Paprika to taste; Mint to taste; Parmigiano Reggiano PDO cheese 0.7 oz

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4

PRESENTATION

Spaghetti with zucchini, chickpeas, and mint is a fun twist from Emilia-Romagna, giving classic summer pasta a fresh spin. Seriously good. The star here? Spaghetti with zucchini. Fresh, tender zucchini gets sautéed with chickpeas until it’s all a bit creamy and golden around the edges. So, so tasty. What really sets this apart—really really makes it stand out—is the Parmigiano Reggiano DOP. It blends with zucchini and mint to create a sauce that feels super rich. No heavy cream needed. Fresh mint adds a cool vibe, making each bite light and refreshing, perfect for those warm summer nights.

There’s a real Emilia-Romagna touch here, since Parmigiano Reggiano is a staple in the region, providing that velvety finish. Which is great. Emilia-Romagna is known for keeping things simple yet loaded with flavor, and this chickpeas and mint recipe nails it. The combo of moist chickpeas and zucchini, plus the pop of mint, gives you a Mediterranean-inspired spaghetti that’s different from your usual pasta but just as satisfying.

It’s the kind of meal that feels fancy enough for a dinner party but easy for a quick weeknight meal. Some folks even toss in extra mint or a splash of good olive oil at the end for more aroma and that extra kick of freshness. And you know what? This dish is part of those healthy pasta recipes that taste way richer than they are—no heavy sauce, just a silky coating holding it all together.

If you’re into vegetarian spaghetti dishes or searching for summer pasta ideas, mint-infused spaghetti like this is an easy win. With just a few fresh ingredients and a couple of Italian tricks, you get something really tasty. Perfect for the warmer months. Whether you're enjoying it on a casual evening or serving it to guests, this dish brings a slice of Italian summer to your table. Pretty much.

INGREDIENTS

Spaghetti 11.3 oz (320 g)

Precooked chickpeas 1 ½ cup (250 g)

Zucchini 2 cups (250 g)

Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - 12-18 months

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

Thyme to taste

Garlic 1 clove

Sweet Paprika to taste

To garnish: Mint to taste; Parmigiano Reggiano PDO cheese 0.7 oz (20 g)

Preparation

How to prepare Spaghetti with zucchini, chickpeas and mint

To prepare the spaghetti with zucchini, chickpeas and mint, pour a drizzle of olive oil into a large skillet and add the clove of garlic along with the thyme 1; let everything infuse for a few minutes over low heat. At this point add the drained chickpeas 2 and season with pepper 3.

Season with salt 4 and add the paprika for aroma 5. Let the ingredients flavor each other over medium-high heat for about 10 minutes, remembering to stir often for an even browning 6.

Meanwhile, you can save time by putting a pot of water on for the pasta. When the chickpeas are ready, set them aside in a bowl 7. Trim the ends of the zucchini and cut them first into batons 8 and then into very small cubes 9.

In the same skillet where you cooked the chickpeas, add a little more oil 10, add the diced zucchini 11 and season with pepper 12.

Adjust the salt 13 and cook for about 8–10 minutes over medium heat. Meanwhile, boil the pasta 14 and use some of the pasta cooking water to soften the zucchini cooking in the skillet 15.

When the zucchini are cooked, reserve a small portion to keep whole and put the rest into a measuring jug or container 16 together with a ladleful of pasta cooking water 17 and the mint leaves 18.

Season with Parmigiano Reggiano PDO 19 and blend with an immersion blender 20 until you obtain a smooth cream 21.

Finally, drain the pasta al dente directly into the skillet with the sauce 22, pour in the cream you just prepared 23 and toss carefully, adding a little more pasta cooking water if you prefer a looser consistency 34.

Serve the pasta 25 with the toasted chickpeas you set aside 26, mint leaves and a generous sprinkle of grated Parmigiano Reggiano PDO on top. The spaghetti with zucchini, chickpeas and mint are ready to be enjoyed 27.

Storage

We recommend enjoying the spaghetti with zucchini, chickpeas and mint immediately.

Tip

To give an extra flavor boost to your pasta, you can toast the chickpeas with a pinch of curry instead of paprika and add some grated lemon zest at the end, which will enhance the freshness of the mint and contrast the sweetness of the zucchini.

For the translation of some texts, artificial intelligence tools may have been used.

Spaghetti with zucchini, chickpeas and mint

PRESENTATION

INGREDIENTS

How to prepare Spaghetti with zucchini, chickpeas and mint

Storage

Tip

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