INGREDIENTS
1 15 ounce can
Chickpeas
3 cloves
Garlic
1 cup
Grape or cherry tomatoes
1
Lemon, Zest from
1/4 cup
Parsley
2
Zucchini, medium
1/3 cup
Vegetable stock
1 tbsp
Lemon juice
8 oz
Pasta
1
Salt and pepper
1 tbsp
Olive oil
1/4 cup
Parmesan cheese, grated
1
Splash White wine, dry