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 can (15.5 ounces) garbanzo beans, drained and rinsed
1/4 cup fresh mint, chopped
3/4 cup shredded Parmesan

Directions
1. 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.
2. Meanwhile, toast walnuts in a large saute pan over medium heat, about 5 minutes. Shake pan about halfway through cooking time. Set aside.
3. 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.
4. 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 Facts
Calories 523, Total Fat 18 g, Saturated Fat 4 g, Cholesterol 7 mg, Sodium 460 mg, Carbohydrate 71 g, Fiber 7 g, Protein 20 g
Percent Daily Values are based on a 2,000 calorie diet