Zuchinni & Lemon Pasta (vegan)

375g egg-free bow tie pasta
1tbsp vegan margarine
3/4C Olive Oil
1 small brown onion, sliced
2 cloves garlic, crushed
1 cups coarsely grated green zucchini
2 cups coarsely grated yellow zucchini
3tsp finely grated lemon rind
1/3 cup lemon juice
1/3 cup coarsely chopped chives
½ C walnuts, toasted and chopped coarsely

1. Cook the pasta in large saucepan of boiling water, uncovered, until just tender and drain.
2. Heat butter and 1 tbs of oil in large frying pan; cook onion and garlic until onion softens.
add zucchini; cook over high heat, stirring until the zucchini is just tender, remove from heat.
3. Add pasta to zucchini mixture with remaining oil, rind, juice, chives and nuts; toss to combine.

This pasta dish is great for summer and super filling. You can also cut down the fat by substituting the butter for cooking spray and cutting down on the oil content.