Courgette, lemon & mint linguine with fennel seed pangrattato

Name: Courgette, lemon & mint linguine with fennel seed pangrattato
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 800g courgettes cut into 2-3mm thick slices; 5 tbsp extra virgin olive oil plus extra for drizzling; 3 garlic cloves 2 finely sliced, 1 finely chopped; 3 mint sprigs leaves picked and finely shredded; 1 lemon juiced and zested; 150g ciabatta or sourdough blitzed to course breadcrumbs; 2 tsp fennel seeds lightly bashed using a pestle and mortar; 400g linguine

Ed Smith

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.1 out of 5.11 ratingsRate

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Mint and lemon bring a summery freshness to this pasta dish, and the scented pangrattato crumb is a lively, crunchy alternative to parmesan

Dairy-free

Healthy

High-fibre

Low sugar

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

800g courgettes

cut into 2-3mm thick slices
5 tbsp extra virgin olive oil

plus extra for drizzling
3 garlic cloves

2 finely sliced, 1 finely chopped
3 mint sprigs

leaves picked and finely shredded
1 lemon

juiced and zested
150g ciabatta or sourdough

blitzed to course breadcrumbs
2 tsp fennel seeds

lightly bashed using a pestle and mortar
400g linguine

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Nutrition: per serving

kcal638
fat18g
saturates3g
carbs94g
sugars6g

low
fibre9g

high
protein21g
salt0.34g

Method

step 1

Heat a large saucepan with a lid over a medium heat and gently fry the courgettes, with a big pinch of salt, in 1 tbsp of the oil for 20 mins with the lid slightly ajar, stirring occasionally. Remove the lid, add the sliced garlic and cook for 5 mins more until the courgettes have collapsed and are jammy. Stir in the mint, lemon zest and juice, lots of black pepper and 1 tbsp olive oil. Remove from the heat and set aside.
step 2

Meanwhile, heat the remaining 3 tbsp of olive oil in a large frying pan over a medium heat. Stir in the breadcrumbs and fennel seeds and fry for 5 mins until golden and crisp. Add the chopped garlic, mix and cook for 1-2 mins more. Season with salt and set aside.
step 3

Cook the linguine in boiling salted water following pack instructions. Reserve a mugful of the cooking water, drain, return the linguine to the pan, then stir the courgettes through, loosening with a little pasta water as necessary. Divide between pasta bowls and sprinkle generously with the pangrattato.

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A star rating of 4.1 out of 5.11 ratings

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