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Zucchini & Chickpea Spaghetti With Hot Paprika

3 faves
Nutrition per serving    (USDA % daily values)
CAL
388
FAT
66%
CHOL
212%
SOD
39%

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Ingredients for 4 servings

3 cups zucchini, diced

1 (15 oz.) can chickpeas, drained and rinsed

2 shallots, peeled and chopped

2 tablespoons extra virgin olive oil

1 tablespoon hot paprika

1/2 vegetable stock

1 pound whole grain spaghetti, cooked and drained

salt and freshly ground pepper

parmesan reggiano for grating

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