ingredients
1    pound   rotini
1/2   cup   chopped walnuts
1/2   pound   zucchini, diced into 2 x 1/2-inch pieces
1/2   pound   summer squash, cut into 2 x 1/2-inch pieces
3    tablespoons   olive oil
1/8   teaspoon   pepper
1/2   teaspoon   salt
1    15 1/2ounce can  garbanzo beans, drained and rinsed
1/4   cup   fresh mint, chopped
3/4   cup   shredded Parmesan
directions
Bring a pot of lightly salted water to a boil. Add rotini and cook 8 to 10 minutes. Drain, place in a bowl with 1 tablespoon olive oil and set aside.
Meanwhile, toast walnuts in a large saute pan over medium heat, about 5 minutes. Shake pan about halfway through cooking time. Set aside.
Heat remaining 2 tablespoons of olive oil in the same pan on medium-high. Add zucchini, summer squash, black pepper and 1/4 teaspoon salt and cook 5 minutes until slightly tender but still crisp; stir frequently. Add garbanzo beans and walnuts and heat through, about 2 minutes.
Add vegetable mixture to drained pasta with remaining 1/4 teaspoon salt, mint and 1/2 cup of Parmesan. Stir to combine, then top with remaining Parmesan.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 523, Fat, total (g) 18, chol. (mg) 7, sat. fat (g) 4, carb. (g) 71, fiber (g) 7, pro. (g) 20, sodium (mg) 460, Percent Daily Values are based on a 2,000 calorie diet