Summer Squash Pasta

Ingredients

• 8 oz spaghetti (use gluten-free pasta if needed)
• 2 tablespoons olive oil (plus more)
• 2 cloves garlic (minced)
• 1 zucchini (cut into cubes)
• 1 yellow squash (cut into cubes)
• 1 cup chickpeas (cooked (from a can))
• 1/2 cup black olives (sliced)
• 1 lemon (juiced and zest)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• fresh parsley (to garnish)

Instructions

1. 1

   Add the olive oil to a large pan and place on medium-high heat. Once hot, add the garlic, zucchini and yellow squash. Cook 10-12 minutes, until the vegetables are cooked and lightly brown. Remove from heat.

2. 2

   Meanwhile, bring a pot of water to a boil and cook pasta per package instructions. Drain the pasta, reserving 1/2 cup pasta water.

3. 3

   Add the pasta along with the pasta water to the pan with the zucchini and squash. Stir in 3 tbsp olive oil, chickpeas, olives, lemon juice/zest, salt, black pepper and red pepper flakes. Garnish with lemon slices and fresh parsley. Enjoy!