Cook the pasta in boiling salted water until al dente. Drain and set aside until needed.
Bring a 10-inch nonstick skillet up to heat over medium. Add in the ghee and zucchini, sauté for 5-7 minutes or until golden brown. Remove from heat and season with salt and pepper.
Place the cooked pasta in a large bowl. Add in the sautéed zucchini along with the zest and juice from the lemon, drained chickpeas, chopped basil and cheese. Sprinkle with salt and pepper, toss and taste for seasoning. If it feels too dry add a drizzle of EVOO.
Serve cold or room temperature.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell