Chick peas mezze penne with zucchini and mint

Preparation

Cook the pasta in salted boiling water. Warm the extra virgin olive oil in a pan along with the peeled crushed garlic clove. Brown it, put it aside and add the zucchini previously sliced. Cook them on a medium heat for ten minutes. Add a few tablespoons of the pasta cooking water if necessary to prevent  the vegetables  from getting dried and salt to taste. Drain pasta “al dente” and sauté it in the pan with the zucchini and serve it with some mint leaves.

Tip:  Add some drained chick peas to taste.