Pomì recipes

Zucchini Chickpea Farfalle
Zucchini Chickpea Farfalle
Zucchini Chickpea Farfalle

Zucchini Chickpea Farfalle

difficulty: Medium

time: 40

Ingredients (4)

Pomì Chopped Tomatoes More info

Pomì Chopped Tomatoes 1 26,46 oz package

The Mediterranean Dish

  • Baby Bella mushrooms (or any white mushrooms) 8 oz
  • Black pepper ½ tsp
  • Canned chickpeas, rinsed and well-drained 1 ½ cup
  • Chopped fresh parsley leaves 1 handful
  • Crushed red pepper flakes Optional
  • Dried bay leaves 2
  • Dried oregano 1 tsp
  • Dried thyme 1 tsp
  • Extra virgin olive oil To taste
  • Grated Parmesan Reggiano 1/3 cup
  • Italian Farfalle Pasta, or pasta of your choice 3/4 lb
  • Minced fresh garlic 2 tsp
  • Salt To taste
  • Salt 1 tsp for sauce
  • Zucchini squash 1 ½ lb, halved lengthwise, then sliced ½ inch thick

A light, flavor-packed, satisfying vegetarian pasta dinner! Made with zucchini, mushrooms, chickpeas, Mediterranean spices, and a generous dose of wholesome Pomi chopped tomatoes!


Toss the zucchini squash with ½ tbsp salt. Place in a large colander for about 20 minutes or so to drain. Pat dry.

In a large deep skillet or pan, heat 1 tsp extra virgin olive oil over medium-high heat. Add the zucchini and brown for 5 minutes or so, tossing regularly. (If you need to, brown the zucchini in batches. Do not crowd the skillet.) Transfer browned zucchini to a large plate and set aside for now.

In the same skillet, add a little more extra virgin olive oil. Brown the mushrooms for about 4 minutes, tossing regularly. Season with a pinch of salt. Transfer the mushrooms to the same plate as the zucchini and set aside.

Now make the sauce. In the same skillet, heat 3 to 4 tbsp extra virgin olive oil. Cook the minced garlic over medium heat until only golden (do not brown garlic). Add Pomì chopped tomatoes and bay leaves. Stir in 1 tsp salt, thyme, oregano, and black pepper. Raise heat to medium-high and bring to a boil, then reduce heat and cover the skillet. Simmer on low for 15 to 20 minutes covered.

Meanwhile, cook the pasta in plenty of salted boiling water with a little olive oil (see package instructions). It should take about 11 minutes or so. Reserve about ½ cup of the pasta cooking water for later use. Drain pasta.

Add the reserved ½ cup pasta water to the simmering Pomì sauce. Cook for another 3 mins or so, then add the cooked pasta. Using a wooden spoon, stir the pasta so that it’s well-coated with Pomì tomato sauce.

Now add the cooked zucchini, mushrooms, and chickpeas. Stir, and cook for just a couple more minutes until everything is warmed through.

Transfer the pasta to a big pasta serving bowl. Toss in grated Parmesan and handful fresh parsley. Garnish with crushed red pepper, if you like. Serve and enjoy!

Recipe by Suzy Karadsheh of TheMediterraneanDish.com

Search Recipes

Pomì Chopped Tomatoes

Pomì App

Recipes in red
for tomato lovers

app store play store


We are social!

Pomì App

Recipes in red
for tomato lovers