date:Feb 24, 2014
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 pa