Courgette And Lemon Pasta Recipes

COURGETTE & LEMON LINGUINE

Steps:

• Cook the linguine following the pack instructions, then drain quickly so some cooking water is still clinging to the strands.
• Tip back into the cooking pan with the grated courgettes, olive oil, garlic, lemon zest, chillies and most of the basil. Season generously, then use tongs to toss everything together. Scatter with remaining basil leaves and add an extra drizzle of oil, if you like.

LEMONY COURGETTE LINGUINE

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
• 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!).
• 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, while you finely slice the mint leaves, then stir them into the pan.
• Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
• 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.
• Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.

COURGETTE LEMON PASTA (ZUCCHINI PASTA)

Steps:

• 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.

SPAGHETTI WITH LEMON AND ZUCCHINI

Steps:

• Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
• Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
• Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.

LEMONY SPAGHETTI AND ZUCCHINI

Steps:

• Bring a large pot of salted water to a boil.
• Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water.
• Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt.
• Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges.

LEMONY COURGETTE (ZUCCHINI) LINGUINE WITH FRESH MINT & PARME

Steps:

• 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.

PASTA WITH ZUCCHINI, FETA AND FRIED LEMON

Steps:

• Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
• Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
• Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
• Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
• Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
• Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.

COURGETTE, LEMON & CHILLI TAGLIATELLE

Steps:

• Coarsely grate the courgettes, then place in a sieve over a bowl. Press to squeeze out all the liquid - this may take a few mins, but try to drain away as much as you can.
• Cook the pasta in boiling salted water following pack instructions. Meanwhile, heat a large, non-stick frying pan, then dry-fry the bacon, stirring often, until crisp. Add the chilli and cook for 1 min more, then tip in the courgettes and cook on a high heat for 2-3 mins.
• Mix together the egg yolks, cheese, cream and lemon zest. When the pasta is cooked, drain it, reserving a little of the cooking water. Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.