Lemony Fusilli With Chicken, Zucchini, and Pine Nuts

This comes from fitnessmagazine. I haven't tried it yet, just posting so that I can add it to my menu.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  teaspoons salt
• 8  ounces  whole wheat fusilli
• 2  tablespoons olive oil
• 2  zucchini, halved lengthwise, sliced into 1/4-inch thick pieces
• 5  scallions, chopped
• 1⁄4 cup pine nuts
• 1  lemon, rind peeled in strips
•  red pepper flakes, 1 small pinch
• 12  ounces boneless skinless chicken breasts, cut into bite-size pieces
• 5  large basil leaves, sliced
• 1⁄4 cup parmesan cheese, grated (optional)

Directions

1. Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
2. Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
3. Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
4. Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
5. Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.