Zucchini, chickpea and cherry tomato pasta

Bring a pot of water to a boil for the pasta; finely chop the garlic.

Prepare the half red onion and dice the half zucchini.

Slice the cherry tomatoes in half; rinse and drain the chickpeas.

Heat a saute pan on medium. Cook the pasta to package instructions, stirring occasionally.

Add the olive oil and the red onion and saute three to four minutes until sweated down and soft.

Add the garlic and saute a couple of minutes.

Add the zucchini with a generous pinch of salt, a pinch of chili flakes and a pinch of dried oregano; saute a couple of minutes.

Stir in the tomato paste and cook another couple of minutes.

Add the chickpeas and cherry tomatoes, stir and cook a couple of minutes as the tomato juices deglaze the pan.

Add about half a cup of the pasta cooking water and stir.

Drain the pasta, add it to the pan and stir to coat in the sauce.

Plate generously and top with micro greens.