Courgette pasta, flavoured with lemon and basil. A simple pasta dish full of the tastes of Summer and a great use for the courgettes growing in your garden.
In a large pan of boiling, salted water, cook the linguine to al-dente, roughly 10-12 minutes. Drain and keep aside one or two ladles of the salted cooking liquid. This liquid will be added to the sauce later.
Meanwhile heat the olive oil in a large, non stick frying pan. Add the courgette and garlic and saute over a medium heat for 5 minutes.
Once the pasta is cooked add the pasta into the pan, along with the grated lemon zest, lemon juice and shredded basil.
Toss together with 1 or 2 ladles of the reserved cooking liquid. The sauce should coat the pasta, but not run off it, so only add what you need.
Finally check the seasoning, adding a good crack of black pepper and salt to taste.
Serve immediately into warm bowls. Drizzle with some extra virgin olive oil, and some finely grated Parmesan cheese if you would like.
Notes
Please note that Parmesan cheese is not suitable for a vegetarian or vegan diet. Instead leave off entirely and enjoy the freshness of the vegetables. Or, substitute with a vegetarian/vegan alternative.
Nutrition Facts
Courgette Lemon Pasta (Zucchini Pasta)
Amount Per Serving
Calories 483Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 14mg1%
Potassium 479mg14%
Carbohydrates 78g26%
Fiber 4g17%
Sugar 5g6%
Protein 14g28%
Vitamin A 196IU4%
Vitamin C 18mg22%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •