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Lemony courgette linguine

Lemony courgette linguine

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Lemony courgette linguine

With fresh mint & Parmesan

With fresh mint & Parmesan

Serves 2

Cooks In15 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 430 22%

  • Fat 14.5g 21%

  • Saturates 4.4g 22%

  • Sugars 6.3g 7%

  • Salt 0.8g 13%

  • Protein 18.4g 37%

  • Carbs 60g 23%

  • Fibre 2.2g -

Of an adult's reference intake


  • 150 g dried linguine
  • 2 mixed-colour courgettes
  • ½ a bunch of fresh mint (15g)
  • 30 g Parmesan cheese
  • 1 lemon

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver


  1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  2. Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
  3. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
  4. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
  5. Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
  6. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
  7. Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.

Watch the video: Lemon Pasta. Gennaro Contaldo (October 2022).