Zucchini and Lemon Linguine
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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:
- 20mins
- Serves:
- Units:
1
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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
- 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.
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RECIPE MADE WITH LOVE BY
@English_Rose
Contributor
@English_Rose
Contributor
"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."
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I love this and make it weekly through the zucchini season. It's very quick and easy. I use a food processor for the zucchini and basil.Reply
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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.
