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.