Lemony courgette linguine

• 15 minutes
• Serves 2

Adapted from Lemony courgette linguine, jamieoliver.com ↗

• Vegetarian

Ingredients

• 150g dried linguine
• 2 mixed-colour courgettes
• ½ a bunch of fresh mint (15g)
• 30g Parmesan cheese
• 1 lemon
• plus olive oil, sea salt and black pepper (used in the method)

Let's cook

1. Cook the linguine in a pan of boiling salted water as the packet says, then drain, saving a mugful of the cooking water.
2. While it cooks, cut the courgettes into fine matchsticks.
3. Fry the courgettes in a tablespoon of olive oil in a non-stick pan over a medium high heat for about 4 minutes, adding the finely sliced mint near the end.
4. Toss the drained pasta into the pan with a splash of the cooking water.
5. Grate in most of the Parmesan and the lemon zest, squeeze in all the juice, toss well and season to taste.
6. Serve with the rest of the Parmesan and a little extra virgin olive oil.

Tags

• pasta
• courgette
• lemon

In Twenty minute dinners.

Check every packet for allergens.