Courgette Lemon Pasta Zucchini Pasta Recipes

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.