Penne with chickpeas

Ingredients for 4 servings:

• 500g penne
• 1 large onion(s)
• 1 small zucchini
• 1 clove(s) garlic
• ½ can chickpeas
• ½ pack of tomatoes, pureed
• 1 shot of whipped cream
• n. B. Spice(s), e.g. Italian herbs
• some sheep’s cheese
• Pesto Gennovese, if desired, for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, fast and inexpensive

Bring lightly salted water to a boil in a pot and add the pasta. Add a little oil to a deep pan and sauté the finely chopped onion and garlic clove. Meanwhile, finely chop the zucchini and fry briefly. Add the passata and simmer on low heat. Season to taste. Just before the end, add the dash of cream and the chickpeas. Bring to a boil briefly and then remove from the heat. Drain the pasta and toss briefly in olive oil. Serve the pasta and sauce in a deep dish and garnish with crumbled feta cheese. It also looks lovely garnished with pesto and nuts of your choice.