| 1. |
In a small bowl, mix half the melted spread with the parsley and the lemon rind. Set aside. |
| 2. |
Brush most of the remaining melted spread over the pepper pieces and arrange, in a single layer, on a baking tray. |
| 3. |
Cook in a preheated oven at 400 °F (200 °C) for 10 minutes. |
| 4. |
Add the mushrooms and tomatoes to the peppers, brush with remaining spread and cook for a further 5 minutes. |
| 5. |
Meanwhile cook the pasta following packet instructions, adding the chickpeas for the last minute of cooking and drain. |
| 6. |
Toss the hot pasta with the roasted vegetables and the herb and lemon mixture. Season to taste and serve immediately. |
