Courgette & lemon linguine

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olive magazine

7 ratings

Recipe by olive magazine

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1. Cook the linguine according to packet instructions.
2. Meanwhile, heat 2 tbsp olive oil in a large frying pan and fry the onion, garlic and courgette until golden.
3. Add the lemon zest and juice, tomato and 2 tbsp olive oil. Season.
4. Toss the pasta with the lemony courgettes. Serve scattered with parmesan.

GI Assessment

Most pasta-based dishes will offer a low-to-medium Gi rating and the lemon in this one lowers the Gi even more. To get the best glycaemic response, keep the pasta al dente and the vegetables as raw as possible.

Per serving

696 kcalories, protein 20.3g, carbohydrate 103.1g, fat 25.4 g, saturated fat 3.7g, fibre 7g, salt 0.05 g

Latest comments and suggestions

• kat food

  20 November 2007

  kat food rated this recipe

  

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• Lily

  10 January 2008

  Lily rated and commented on this recipe

  

  This is certainly an easy dish to make and it was rather tasty. I was making it for 5 and needed a very big pan for the courgettes so it might be better to do them in two lots.

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• Sue

  14 January 2008

  Sue commented on this recipe

  Quite tasty and easy to make.

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• Beth

  15 April 2008

  Beth rated and commented on this recipe

  

  Easy to make but 4 courgettes for 2 people is rather a lot - I think 2 is better.

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• jvcg

  25 June 2008

  jvcg commented on this recipe

  I agree with Beth that four courgettes for two people is rather too much - I'd stick to two or three next time. I'd also add the zest and juice of a whole lemon to give the dish a bit more oomph. Finally, next time I'd be tempted to grate parmesan into the dish (generosity is always good with parmesan I find) rather than limit myself to the few shavings suggested.

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• jvcg

  25 June 2008

  jvcg rated and commented on this recipe

  

  I agree with Beth that four courgettes for two people is rather too much - I'd stick to two or three next time. I'd also add the zest and juice of a whole lemon to give the dish a bit more oomph. Finally, next time I'd be tempted to grate parmesan into the dish (generosity is always good with parmesan I find) rather than limit myself to the few shavings suggested.

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• Moley

  15 September 2008

  Moley rated and commented on this recipe

  

  This was fabulous! Although 4 courgettes is far too many for 2 people. The lemon in this makes ALL the difference and I used some tiny piccolo cherry tomatoes which added a beautiful sweetness. This dish was ready in about 7 minutes flat! BRILLIANT!!

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• Magnolia

  18 May 2009

  Magnolia commented on this recipe

  This is yummy! I only used 2 courgettes and there was spare for lunch leftover. I used a whole lemon and a generous amount of freshly ground black pepper, which goes well with the lemon. No parmesan so used a mature cheddar, which was also tasty. A lovely light summer dinner

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• Magnolia

  18 May 2009

  Magnolia rated and commented on this recipe

  

  This is yummy! I only used 2 courgettes and there was spare for lunch leftover. I used a whole lemon and a generous amount of freshly ground black pepper, which goes well with the lemon. No parmesan so used a mature cheddar, which was also tasty. A lovely light summer dinner

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• Jane

  06 October 2009

  Jane rated and commented on this recipe

  

  Have made this quite a few times now as the courgettes in the garden just keep on coming! Really easy and fresh tasting. Depending on size I use 2-3 courgettes for 2 servings and a whole lemon.

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http://www.bbcgoodfood.com/recipes/4006/

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Ingredients

• 250g linguine
• 1 small thinly sliced onion , use a mandolin if you like
• 1 garlic clove , crushed
• 4 courgettes , thinly sliced
• half a lemon , zested and juiced
• a handful of cherry tomatoes , quartered
• parmesan shavings, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Cook 20 mins

Vegetarian

Ingredients

• 250g linguine
• 1 small thinly sliced onion , use a mandolin if you like
• 1 garlic clove , crushed
• 4 courgettes , thinly sliced
• half a lemon , zested and juiced
• a handful of cherry tomatoes , quartered
• parmesan shavings, to serve

Per serving

696 kcalories, protein 20.3g, carbohydrate 103.1g, fat 25.4 g, saturated fat 3.7g, fibre 7g, salt 0.05 g

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