- 400g linguine
- 3 courgette, coarsely grated
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 3 tbsp olive oil, plus extra to drizzle
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, finely chopped
- zest 1 unwaxed lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- large pinch crushed chillies
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- handful basil leaves, torn
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Cook the linguine following the pack instructions, then drain quickly so some cooking water is still clinging to the strands.
Tip back into the cooking pan with the grated courgettes, olive oil, garlic, lemon zest, chillies and most of the basil. Season generously, then use tongs to toss everything together. Scatter with remaining basil leaves and add an extra drizzle of oil, if you like.
Serve it cold
This also makes a great pasta salad to serve with grilled salmon or leftover roast chicken. Just swap the linguine for a pasta shape like farfalle or fusilli, drain well, then mix with the other ingredients and cool before serving – the pasta will absorb the flavours while it cools.