Courgette & lemon linguine

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olive magazine

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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

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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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