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Lemony courgette linguine
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Total Time:
15 minutes
Ingredients:
  • 150 g dried linguine
  • 2 mixed-colour courgettes
  • ½ a bunch of fresh mint (15g)
  • 30 g Parmesan cheese
  • 1 lemon
Instructions:
  • Cook the pasta according to packet instructions in a pan of boiling salted water, then drain, saving a mugful of cooking water. Slice the courgettes lengthways and then into matchsticks. Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat and add the courgettes. Cook for 4 minutes, tossing regularly. Slice the mint leaves finely and add to the pan. Mix the pasta with a splash of reserved water in the pan with courgettes. Grate most of the Parmesan, a little lemon zest, squeeze lemon juice, and season with salt and pepper. Serve, sprinkling the remaining Parmesan and drizzling with 1 teaspoon of extra virgin olive oil. Enjoy!

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