This lemony courgette recipe is from Jamie Oliver’s new ‘5 Ingredients’ book. ┬áIt’s quick and super easy to make and full of Summer flavour.

Lemony courgette linguine

  • 400 g linguine
  • 4 courgettes (sliced into matchsticks)
  • 1 bunch fresh mint (finely sliced)
  • 60 g Parmesan cheese
  • 1 lemon (zest and juice)
  1. Prepare all your ingredients.  

    Bring a large saucepan with salted water to a boil.  Once boiling, add the linguine and cook for about 15 minutes or until al dente.  When done, reserve a cup of cooking water and drain the rest.  

    Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes. Cook for 4 minutes, tossing regularly, then stir in the mint leaves.  

  2. Toss the drained pasta into the courgette pan with a splash of reserved cooking water.  Sprinkle with most of the Parmesan and a little lemon zest.  Squeeze in all the juice, toss well, then taste and season to taste with sea salt and black pepper. To serve; sprinkle over the remaining cheese and and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.

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