Lemony Courgette (Zucchini) Linguine With Fresh Mint & Parme

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READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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