An absolute fan of pasta dishes, there is no harm in adding another basic recipe to my repertoire.

And, as my younger sister is a vegetarian, it’s about time I had more go-to recipes that can cater to her and other veggies when they come around to mine.

Plus, I was feeling hungry, and having dinner ready in no time had great appeal.

Lemony courgette linguine recipe

Serves: two
Cooks in: 15 minutes


  • 150g dried linguine
  • Two mixed-colour courgettes
  • Half a bunch of fresh mint (15g)
  • 30g Parmesan cheese
  • One lemon
  • Olive oil
  • Salt and pepper

READ MORE… Jamie Oliver’s easy sausage pasta bake ‘beats takeaways’ – recipe


  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 medium-high heat with one tablespoon of olive oil, then add the courgettes.
  4. Cook for four minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.

Don’t miss…
Cook ‘crispy and deliciously golden’ Brussels sprouts in the air fryer – recipe[RECIPE]
Chef shares simple recipe to make delicious liqueur from used coffee grounds[LATEST]
Four-ingredient ginger shot recipe to help with immunity – ‘really easy’ to make[HEALTH]

  • Support fearless journalism
  • Read The Daily Express online, advert free
  • Get super-fast page loading

  1. Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
  2. 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.
  3. Dish up, finely grate over the remaining Parmesan and drizzle with one teaspoon of extra virgin olive oil before tucking in.

As per usual, I had to make a few adjustments to my recipe; I didn’t have fresh mint, and nor did the local shop, so I settled for crumbled mint leaves from a jar.

If you can get fresh mint for this recipe, I really think it will add a nice punch to the flavours.

As for the cheese, I used Asda Just Essentials Hard Cheese, but I think if you love cheese, any hard cheese will do.

In fact, the cheese and lemon really make this dish and, of course, the courgettes add in a healthy element.

I cut up the courgettes into thin strips, as I don’t have a mandolin, but I think that might go onto my Christmas wish list because, why not?

Overall, I felt very satisfied with the lemony courgette linguine, and I will definitely be making it again, and again.

Source: Read Full Article