Creamy Penne with Zucchini Ricotta and Chickpeas
Ingredients
- 1 t. + 1 t. olive oil, divided
- 1/4 cup panko crumbs
- 10 ounces penne pasta
- 1 pounds green and gold zucchini, cut into half inch slices on the bias and then into spears, so they’re roughly the same shape as the penne
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic, thinly sliced
- 1/3 cup fresh, whole milk ricotta cheese
- 1 cup canned chickpeas, rinsed and drained
- 1/4 cup grated parmesan cheese + more for serving
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