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.