1
Warm a drizzle of olive oil in a large frying pan over medium heat. Add the garlic and chilli (if using) and cook for 2—3 minutes, until fragrant.
2
Add the courgettes, chickpeas and a pinch of salt. Cook for 10 minutes until softened and tender.
3
Meanwhile, cook the pasta in plenty of salted boiling water according to packet instructions (about 8—10 minutes). Drain, reserving a mugful of cooking water.
4
Once the courgettes are ready, reduce the heat to low and tip the pasta into the pan, along with a splash of cooking water, the lemon zest, juice and parsley. Stir together until combined in a silky sauce. Season to taste.
5
To serve, divide between bowls and finish with extra lemon zest, black pepper and a drizzle of olive oil (optional).
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