Courgette Lemon Linguine Recipes

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COURGETTE & LEMON LINGUINE



Courgette & lemon linguine image

The raw, zingy toppings keep this pasta dish light and summery

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 20m

Number Of Ingredients 7

400g linguine
3 courgettes , coarsely grated
3 tbsp olive oil , plus extra to drizzle
1 garlic clove , finely chopped
zest 1 unwaxed lemon
large pinch crushed chillies
handful basil leaves , torn

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.

Nutrition Facts : Calories 435 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.26 milligram of sodium

LEMONY COURGETTE LINGUINE



Lemony courgette linguine image

Provided by Jamie Oliver

Categories     Cheap & cheerful     Courgette     Fruit     Cheap & cheerful

Time 15m

Yield 2

Number Of Ingredients 5

150 g dried linguine
2 mixed-colour courgettes
½ a bunch of fresh mint (15g)
30 g Parmesan cheese
1 lemon

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.

Nutrition Facts : Calories 430 calories, Fat 14.5 g fat, SaturatedFat 4.4 g saturated fat, Protein 18.4 g protein, Carbohydrate 60 g carbohydrate, Sugar 6.3 g sugar, Sodium 0.8 g salt, Fiber 2.2 g fibre

SPAGHETTI WITH LEMON AND ZUCCHINI



Spaghetti with Lemon and Zucchini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 1/2 teaspoons kosher salt, plus more for the pasta water
1 lemon, thinly sliced and seeds removed
3 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, smashed and peeled
1/4 cup capers, drained
1 teaspoon anchovy paste
1/2 teaspoon red pepper flakes
4 small zucchini (about 2 pounds total), halved and sliced 1/3-inch thick
1/2 pound spaghetti
1/2 cup freshly grated Parmesan
1/2 cup fresh basil, roughly chopped or torn
1/2 cup fresh dill, chopped
1 cup crumbled feta or goat cheese

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 COURGETTE (ZUCCHINI) LINGUINE WITH FRESH MINT & PARME



Lemony Courgette (Zucchini) Linguine With Fresh Mint & Parme image

A Jamie Oliver recipe, part of his new show that features quick recipes involving five or fewer ingredients (not counting salt, pepper, and oil). Light and delicious summer fare!

Provided by lecole54

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

6 ounces linguine
2 summer squash (zucchini and yellow squash)
1/2 bunch of fresh mint
1 ounce parmesan cheese
1 lemon, juice and a little zest
1 tablespoon olive oil
sea salt, to taste
pepper, to taste

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.

Nutrition Facts : Calories 477.9, Fat 12.5, SaturatedFat 3.7, Cholesterol 12.5, Sodium 226.9, Carbohydrate 73.7, Fiber 5.7, Sugar 7.5, Protein 19.3

ZUCCHINI AND LEMON LINGUINE



Zucchini and Lemon Linguine image

This also makes a great pasta salad to serve with simply cooked salmon or leftover roast chicken. Just swap the linguine for a pasta shape like bows or spirals, drain well then mix with the other ingredients and cool before serving - the pasta will absorb the flavors while it cools.

Provided by English_Rose

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

14 ounces linguine
3 zucchini, coarsely grated
3 tablespoons olive oil
1 garlic clove, finely chopped
1 lemon, zest
1 pinch chili flakes
salt and pepper
12 -16 basil leaves, torn

Steps:

  • Cook the linguine following the packet instructions, then drain quickly so some cooking water is still clinging to the strands.
  • Tip back into the cooking pan with the grated zucchini, olive oil, garlic, lemon zest, chili flakes and most of the basil.
  • Season generously and toss everything together using tongs.
  • Scatter with the remaining basil leaves and serve.

Nutrition Facts : Calories 491.7, Fat 12.2, SaturatedFat 1.8, Sodium 19.2, Carbohydrate 80.9, Fiber 5.2, Sugar 6.7, Protein 15.2

LEMON LINGUINE



Lemon Linguine image

Ann Dockendorf of Clearwater, Minnesota coats pasta with a succulent blend of lemon and herbs, then sprinkles it with Parmesan cheese. "Serve it as a versatile side dish...or dress it up with cooked chicken or ham for a delicious entree," she writes.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

8 ounces linguine
3 tablespoons butter, melted
1 tablespoon lemon juice
1-1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt-free lemon-pepper seasoning
1/4 cup grated Parmesan cheese

Steps:

  • In a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add Parmesan cheese and toss.

Nutrition Facts : Calories 262 calories, Fat 12g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

COURGETTE CURRY WITH LEMON RICE



Courgette curry with lemon rice image

The chickpeas in this recipe are a good source of manganese, needed for healthy bones. They also contain fibre, which helps regulate cholesterol, as does garlic

Provided by Sara Buenfeld

Categories     Dinner

Time 40m

Number Of Ingredients 21

1 tbsp olive oil
2 tbsp ginger, very finely chopped
1½ tsp cumin seeds
1-2 red chillies, deseeded and finely chopped
6 garlic cloves, crushed
450g baby potatoes, thickly sliced
2 tsp ground coriander
1 tsp ground turmeric
4 large vine tomatoes, roughly chopped
1 tbsp tomato purée
200ml stock, made with 1 tsp vegetable bouillon powder
1 cinnamon stick
500g medium-sized courgettes, thickly sliced
15g chopped fresh coriander
1 tbsp olive oil
½-1 tsp brown mustard seeds (optional)
240g brown basmati rice
½-1 tsp turmeric
12 curry leaves (optional)
400g can chickpeas, drained
2 tbsp lemon juice

Steps:

  • Heat the oil in a large frying pan and fry the ginger for 3 mins. Stir in the cumin seeds, chillies and garlic and cook briefly, then add the potatoes, ground coriander and turmeric, and stir well. Tip in the tomatoes, tomato purée and stock, then add the cinnamon, cover, and leave to simmer for 5 mins.
  • Stir in the courgettes, then cover and cook for 10-12 mins until the courgettes are tender rather than soft. Stir in the fresh coriander.
  • Meanwhile, heat the oil in a pan and stir in the mustard seeds, if using, and cook until you hear them pop. Stir in the rice, turmeric and curry leaves, if using, then pour in 1 litre boiling water. Simmer, covered, for 15 mins, then add the chickpeas and lemon juice, cover once again, and cook for 10 mins more until the water has been absorbed and the rice is tender.

Nutrition Facts : Calories 487 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium

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