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Zesty zucchini, pumpkin and chickpea pasta
Zesty zucchini, pumpkin and chickpea pasta
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Lemony dish bursting with flavor, no cream or cheese.
Ingredients:
  • 1.5kg Butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 400g dried vermicelli pasta
  • 18.20 gm extra virgin olive oil
  • 6 zucchini, coarsely grated
  • 400g can chickpeas, rinsed, drained
  • 125.00 ml chopped fresh continental parsley
  • 20.00 ml finely grated lemon rind
  • 60ml (1/4 cup) lemon juice
Instructions:
  • Preheat oven to 200C. Line a baking tray with baking paper and place pumpkin on it. Spray pumpkin with olive oil, season, and bake for 40 minutes or until tender.
  • While you wait, cook the pasta in a large saucepan of salted boiling water until it's perfectly al dente. Then, drain the pasta.
  • In a large frying pan over medium-high heat, sizzle 1 teaspoon of oil. Sauté the zucchini and chickpeas for 1-2 minutes until the zucchini slightly softens. Add parsley and lemon zest, then season to taste.
  • Combine the pumpkin, zucchini mixture, lemon juice, and remaining oil with the pasta, tossing to mix well.

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