Chickpeas mezze penne with zucchini and mint

Preparation

Bring a pot of water to a boil, add salt, and cook the chickpea mezze penne in it. Sauté a clove of garlic in a pan with some extra virgin olive oil. Once the garlic is golden, remove it and add the zucchini diced into cubes. Continue cooking for about ten minutes, adding a few tablespoons of pasta cooking water if the vegetables start to dry out, and season with salt. Drain the chickpea mezze penne al dente and toss them with the zucchini. Finish with mint leaves.