date:Feb 24, 2014
sta 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.