1.Process bread until fine.
2.Cook spaghetti in a large saucepan of boiling water until tender. Add broccoli and peas to water for the last 5 minutes of pasta cooking time. Drain; reserve 1/4 cup cooking liquid.
3.Meanwhile, heat half the oil in a large frying pan; cook breadcrumbs, garlic and chilli until browned and crisp. Remove from pan. Heat remaining oil in same cleaned pan; cook zucchini, anchovy and onions until zucchini is tender.
4.Combine spaghetti mixture and zucchini mixture in a large bowl with rind, juice and reserved cooking liquid. Season to taste.
5.Serve pasta sprinkled with garlic crumbs and goat’s cheese.
You can leave the chilli out if you don’t want the dish to be spicy.Note