Lemony Courgette Linguine Food

LEMONY COURGETTE LINGUINE

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
• Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
• Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
• Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
• Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
• Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
• Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.

COURGETTE & LEMON LINGUINE

Steps:

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

LEMONY COURGETTE (ZUCCHINI) LINGUINE WITH FRESH MINT & PARME

Steps:

• 1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
• 2. Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
• 3. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
• 4. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
• 5. Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
• 6. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
• 7. Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking inches.

LEMONY PRAWN & COURGETTE TAGLIATELLE

Steps:

• Heat the oil in a frying pan and fry the courgette for 4-5 mins, then stir through the garlic and chilli.
• Cook the tagliatelle following pack instructions. Drain, reserving some of the cooking water.
• Add the prawns to the courgette mixture, and cook for 2 mins until pink. Toss through the tagliatelle, the lemon zest and juice, parsley, some seasoning and a splash of the reserved cooking water. Divide between bowls and serve.

ZUCCHINI AND LEMON LINGUINE

Steps:

• Cook the linguine following the packet instructions, then drain quickly so some cooking water is still clinging to the strands.
• Tip back into the cooking pan with the grated zucchini, olive oil, garlic, lemon zest, chili flakes and most of the basil.
• Season generously and toss everything together using tongs.
• Scatter with the remaining basil leaves and serve.