Chickpeas with Zucchini and Garlic

2-3 small green zucchini, thinly sliced

3 c. cooked pasta (spaghetti noodles work well)

1 can chick peas, drained and rinsed

2-3 large cloves garlic, diced

pinch of crushed red pepper

3 T butter

3 T olive oil

1/2 tsp salt

grated parmesan cheese (optional)

Heat olive oil and butter in a large nonstick skillet over medium heat. Saute garlic and zucchini until zucchini is tender. Add chickpeas, pasta, salt, and red pepper, and toss until evenly mixed and warm through. Sprinkle with parmesan cheese and serve immediately.