Courgette Lemon Pizzettes Recipes
LEMONY COURGETTE LINGUINE
Provided by Jamie Oliver
Categories Cheap & cheerful Courgette Fruit Cheap & cheerful
Time 15m
Yield 2
Number Of Ingredients 5
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
COURGETTE & LEMON LINGUINE
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
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
COURGETTE & LEMON PIZZETTES
Make our cheese-free pizzas using a speedy wholemeal scone-based dough. Don't skimp on the lemon zest and basil, as both add flavour
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 43m
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6 and lightly oil two baking sheets. Heat the oil in a large non-stick frying pan over a medium heat and fry the sliced courgettes and garlic for a few minutes until just starting to soften. Add the onion and cherry tomatoes, toss everything together, then turn off the heat. Don't worry about the vegetables being completely softened, as they will continue to cook in the oven.
- Put the kettle on to boil. Mix the tomato purée with 3 tbsp water in a small bowl. Tip the cashews into a medium heatproof bowl with the bouillon powder and pour over 100ml boiling water, then blitz with a hand blender until smooth - the mixture should be the consistency of cream.
- For the base, mix the oat milk with the bouillon powder and oil. Tip the flour and baking powder into a bowl, then stir in the grated courgettes and the oat milk mixture using a cutlery knife until you have a soft dough. Cut the dough into four pieces, then lay one piece on one of the prepared baking sheets and press into a 16cm circle using damp hands. Repeat with the remaining dough pieces. Spread the loosened tomato purée over the bases, then top with the vegetable mixture.
- Bake the pizzettes for 15 mins until the bases are cooked through. Drizzle over the cashew cream, then scatter with basil leaves and lemon zest to taste. Serve two straightaway and leave the other two to cool to enjoy later. Once cooled, the remaining pizzettes will keep chilled for up to a day and can be eaten cold for lunch.
Nutrition Facts : Calories 426 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.87 milligram of sodium
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