step by step guide to prepare favorite Zesty zucchini, pumpkin and chickpea pasta

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zesty zucchini, pumpkin and chickpea pasta. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zesty zucchini, pumpkin and chickpea pasta is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zesty zucchini, pumpkin and chickpea pasta is something that I’ve loved my entire life.

Table of Contents


  • 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


  • 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.

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