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
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.
2. Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
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.
4. Add the pumpkin, zucchini mixture, lemon juice and remaining oil to the pasta. Toss to combine.
