Zesty zucchini, pumpkin and chickpea pasta

Name: Zesty zucchini, pumpkin and chickpea pasta
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1.5kg Butternut pumpkin, peeled, seeded, cut into 2cm pieces; 400g dried vermicelli pasta; 1 tbsp extra virgin olive oil; 6 zucchini, coarsely grated; 400g can chickpeas, rinsed, drained; 1/2 cup chopped fresh continental parsley; 1 tbsp finely grated lemon rind; 60ml (1/4 cup) lemon juice

3.6

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Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 65 minutes

Servings: 4

Cost: $4.53 /serving

Author : Michelle Southan

family friendly healthy easy

Zesty zucchini, pumpkin and chickpea pasta

Ingredients

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1.5kg Butternut pumpkin, peeled, seeded, cut into 2cm pieces400 grams dried vermicelli pasta1 tbsp extra virgin olive oil6 zucchini, coarsely grated400 grams can chickpeas, rinsed, drained1/2 cup chopped fresh continental parsley1 tbsp finely grated lemon rind60 milliliters (1/4 cup) lemon juice

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Instructions

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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.