Lemony Courgette (Zucchini) Linguine With Fresh Mint & Parme

READY IN: 25mins


  • 6ounceslinguine
  • 2summer squash (zucchini and yellow squash)
  • 12 bunchof fresh mint
  • 1ounceparmesan cheese
  • 1lemon, juice and a little zest
  • 1tablespoonolive oil
  • sea salt, to taste
  • pepper, to taste

  • 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 inches.
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