Ingredients

• 4 strips bacon, cut into pieces
• Extra virgin olive oil
• 3 cloves garlic, minced
• 1 pound pasta (I used elbow because that is what I had on hand)
• 1 1/2 C cooked chickpeas (or 1 can)
• 1 C cherry tomatoes, cut in half
• 1 summer squash, diced
• fresh parsley and oregano
• salt to taste

Instructions

1. Bring a pot of water to boil and cook your pasta.
2. In a large saucepan, add a drizzle of olive oil and the bacon. Cook over med-high.
3. Allow the bacon to cook until it starts to change color then add your garlic. Cook for a minute, stirring.
4. Add the chickpeas to your bacon mixture and season with salt. Cook for 1 minute.
5. Add your cherry tomatoes and squash, cook 1 minute.
6. When the pasta is al dente, add to your bacon/chickpea pan. If your mixture is dry, you can add some of the pasta water to make it saucy. Toss the pasta to coat it well.