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Ingredients (serves 4)

• 375g bowtie (farfalle) pasta
• 100g butter, chopped
• 2 zucchini, coarsely grated
• 2 yellow zucchini, coarsely grated
• 1 garlic clove, crushed
• 2 cups shredded cooked chicken
• 2 green onions, thinly sliced
• 1 large lemon, rind finely grated, juiced
• 1/4 cup chopped flat-leaf parsley leaves
• grated parmesan cheese, optional, to serve

Method

1. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain and set aside.
2. Meanwhile, heat 30g butter in a large, deep-sided frying pan over medium heat. Add zucchini and garlic and cook, stirring, for 5 minutes or until zucchini is soft. Add chicken and cook, stirring, for 4 minutes or until heated through.
3. Add pasta, remaining 70g butter, green onions, lemon rind, 1/4 cup lemon juice and parsley to chicken mixture. Cook, stirring, over low heat until heated through. Sprinkle with parmesan, if using. Season with salt and pepper. Serve.