Vegetable pasta with lemon, chives and goat's cheese

Heat ¼ cup salt-reduced chicken stock in a large non-stick frying pan over medium-high heat. Add 1 small yellow or green zucchini, spiralized, ½ large carrot, spiralized and 1 chopped green shallot and cook, stirring occasionally, for 5 minutes or until tender. Stir in 2 tbs more stock, 1 tbs soft goat cheese, ½ tsp finely grated lemon rind and 2 tsp lemon juice. Cook on low heat, stirring, until cheese melts. Remove pan from heat. Stir in 2 tbs chopped chives. Season with salt and pepper and sprinkle with 2 tsp soft goat cheese to serve.