2 to 3 tbsp. olive oil
2 to 3 tbsp. minced scallions
1 clove minced garlic
2 diced carrots (or red pepper)
1/2 tsp. red pepper flakes
2 sliced zucchini (or 1 c. broccoli florets)
1 tomato, chopped
15 oz. can chick peas
1/3 c. pine nuts
Salt & pepper to taste
16 oz. whole wheat pasta shells, cooked
1 1/2 tbsp. lemon juice
1/3 c. grated Romano or Parmesan cheese
2 tbsp. chopped fresh parsley

Heat oil in large heavy saucepan. Saute scallions and garlic. Add carrots and red pepper flakes and saute approximately 2 minutes. Add zucchini and cook until just tender. Add chick peas, tomato, pine nuts, salt and pepper. Cook until heated through. Combine cooked, drained pasta with cooked vegetable mixture. Add lemon juice, toss to coat. Add grated cheese and parsley. Mix thoroughly. Serves 8 to 10.