This lemony courgette recipe is from Jamie Oliver’s new ‘5 Ingredients’ book. It’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)
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.
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.