Ditalini with zucchini and yellow squash and chickpeas 

A perfect ally to always have at home, sweet and delicate enough to meet the taste of children and rich in vitamins, is definitely the yellow squash. If you want to make a single, complete and balanced dish, the ideal is to combine it with a legume, in this case chickpeas, and a source of carbohydrates, such as the Ditalini pasta, perfect for soups. And with a hint of smoked paprika and the strong scent of rosemary will satisfy the palates of the whole family! Let's see how to prepare pasta with yellow squash soup and chickpeas scented with rosemary, from the necessary ingredients, to the preparation phases, up to the advice on the products to use.

Ingredients 

120 g Ditalini

230 g yellow squash

225 g zucchini 

100 g drained chickpeas

2 tablespoons extra virgin olive oil

1 garlic clove, peeled

Water to taste

Smoked paprika

Rosemary

Salt to taste 

Preparation 

First remove the yellow squash from the peel and cut it into cubes. Peel the chickpeas and set aside. In a saucepan, heat the oil with the whole garlic, rosemary and smoked paprika, add the yellow squash and cover with water. Cook for about 20 minutes, then remove rosemary and garlic, add the chickpeas and zucchini and continue cooking for another 10 minutes. At this point, blend with an immersion blender, until you get a smooth cream without pieces. Bring a pot of water to a boil, and cook the pasta, taking care to drain them a couple of minutes less than the indicated cooking time. Add them to the  yellow squash and chickpea cream and finish cooking.

Note

If you want to complete the dish with fresh chickpeas, it is important for children to eliminate the round shape of the chickpea, to avoid the risk of suffocation. For this, just crush them lightly with a fork or cut them into small pieces.