Zucchini and Lemon Linguine

This also makes a great pasta salad to serve with simply cooked salmon or leftover roast chicken. Just swap the linguine for a pasta shape like bows or spirals, drain well then mix with the other ingredients and cool before serving - the pasta will absorb the flavors while it cools.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 14  ounces linguine
• 3  zucchini, coarsely grated
• 3  tablespoons olive oil
• 1  garlic clove, finely chopped
• 1  lemon, zest
• 1  pinch  chili flakes
•  salt and pepper
• 12 -16  basil leaves, torn

Directions

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