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How to make Zesty zucchini, pumpkin and chickpea pasta

Yield = 4
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • 1.5kg Butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 400g dried vermicelli pasta
  • 1 tablespoon extra virgin olive oil
  • 6 zucchini, coarsely grated
  • 400g can chickpeas, rinsed, drained
  • 1/2 cup chopped fresh continental parsley
  • 1 tablespoon finely grated lemon rind
  • 60ml (1/4 cup) lemon juice

Method

  • Step 1 Preheat oven to 200C. Line a baking tray with baking paper. Place pumpkin on tray. Spray with olive oil. Season. Bake for 40 minutes or until tender.
  • Step 2 Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
  • Step 3 Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. Cook the zucchini and chickpeas, stirring, for 1-2 minutes or until the zucchini softens slightly. Stir in the parsley and lemon rind. Season.
  • Step 4 Add the pumpkin, zucchini mixture, lemon juice and remaining oil to the pasta. Toss to combine.