Name: Courgette & lemon linguine
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 400g linguine; 3 courgettes coarsely grated; 3 tbsp olive oil plus extra to drizzle; 1 garlic clove finely chopped; zest 1 unwaxed lemon; large pinch crushed chillies; handful basil leaves torn

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Courgette & lemon linguine

Courgette & lemon linguine

Good Food team

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Serves 4

Easy

Prep: 8 mins

Cook: 12 mins

A star rating of 3.3 out of 5.28 ratingsRate

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The raw, zingy toppings keep this pasta dish light and summery

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Ingredients

Nutrition

Units:

MetricUS

400g linguine
3 courgettes

coarsely grated
3 tbsp olive oil

plus extra to drizzle
1 garlic clove

finely chopped
zest 1 unwaxed lemon
large pinch crushed chillies
handful basil leaves

torn

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Nutrition: per serving

kcal435
fat10g
saturates2g
carbs76g
sugars5g
fibre4g
protein15g
salt0.26g

low

Method

step 1

Cook the linguine following the pack instructions, then drain quickly so some cooking water is still clinging to the strands.
step 2

Tip back into the cooking pan with the grated courgettes, olive oil, garlic, lemon zest, chillies and most of the basil. Season generously, then use tongs to toss everything together. Scatter with remaining basil leaves and add an extra drizzle of oil, if you like.

RECIPE TIPS

SERVE IT COLD

This also makes a great pasta salad to serve with grilled salmon or leftover roast chicken. Just swap the linguine for a pasta shape like farfalle or fusilli, drain well, then mix with the other ingredients and cool before serving – the pasta will absorb the flavours while it cools.

Recipe from Good Food magazine, April 2010

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A star rating of 3.3 out of 5.28 ratings

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