An absolute fan of pasta dishes, there is no harm in adding another basic recipe to my repertoire.
And, as my younger sister is a vegetarian, it’s about time I had more go-to recipes that can cater to her and other veggies when they come around to mine.
Plus, I was feeling hungry, and having dinner ready in no time had great appeal.
Lemony courgette linguine recipe
Serves: two
Cooks in: 15 minutes
Ingredients:
- 150g dried linguine
- Two mixed-colour courgettes
- Half a bunch of fresh mint (15g)
- 30g Parmesan cheese
- One lemon
- Olive oil
- Salt and pepper
- 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 one teaspoon of extra virgin olive oil before tucking in.
As per usual, I had to make a few adjustments to my recipe; I didn’t have fresh mint, and nor did the local shop, so I settled for crumbled mint leaves from a jar.
If you can get fresh mint for this recipe, I really think it will add a nice punch to the flavours.
As for the cheese, I used Asda Just Essentials Hard Cheese, but I think if you love cheese, any hard cheese will do.
In fact, the cheese and lemon really make this dish and, of course, the courgettes add in a healthy element.
I cut up the courgettes into thin strips, as I don’t have a mandolin, but I think that might go onto my Christmas wish list because, why not?
Overall, I felt very satisfied with the lemony courgette linguine, and I will definitely be making it again, and again.
