Preheat oven to 375F/190C.
Remove the leaves from the chard and blanche them in a pan of boiling water - cook them for around 1-2minutes until soft and leaves darkened then remove and drain.
Heat a little olive oil in a skillet/ frying pan over a medium heat and fry the onion for a minute then add the zucchini. After another couple minutes add the red pepper.
Meanwhile cook the pasta and carrot in a pan of boiling water with a little salt until the pasta is almost but not quite cooked.
While everything is cooking, squeeze out any excess liquid from the chard, roughly chop then put the chard, basil, lemon zest, creme fraiche and parmesan in a food processor/blender and pulse until smooth and blended together.
Once the pasta is cooked, the vegetables should be as well, so drain the pasta and add the other vegetables and the sauce and mix well.
Tear the mozzarella in to small pieces and add, mix through then transfer to an oven dish. Sprinkle some extra parmesan on top and bake for 20-30 minutes until lightly brown (20 will be slightly crisp, 30 a bit darker and more crispy, cook as long as you prefer).
Serve while still hot.