Zucchini, chickpea and semi-dried tomato pasta

Cook 60g wholemeal pasta in boiling salted water until just tender. Drain. Cook ¼ red onion (chopped) in same pan with 1 tsp olive oil until softened. Add ½ garlic clove (crushed) and 1 small zucchini (chopped) and cook until tender. Add 2 tsp lemon juice, 120g canned chickpeas (rinsed, drained), 20g chopped semi-dried tomatoes (not in oil) and stir until hot. Return pasta to pan. Season with salt and pepper and toss to combine. Sprinkle with 1 tsp finely grated parmesan cheese and serve with green salad.