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Courgette & lemon linguine

Courgette & lemon linguine

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

The raw, zingy toppings keep this pasta dish light and summery

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal435
fat10g
saturates2g
carbs76g
sugars5g
fibre4g
protein15g
low insalt0.26g
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Ingredients

  • 400g linguine
  • 3 courgettes , coarsely grated
  • 3 tbsp olive oil , plus extra to drizzle
  • 1 garlic clove , finely chopped
  • zest 1 unwaxed lemon
  • large pinch crushed chillies
  • handful basil leaves , torn

Method

  • STEP 1

    Cook the linguine following the pack instructions, then drain quickly so some cooking water is still clinging to the strands.

  • STEP 2

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, April 2010

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Overall rating

A star rating of 3.3 out of 5.26 ratings
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