Courgette pasta
This simple courgette pasta dish is a great way to use up a glut from the garden or allotment. Lemons, basil and garlic are the perfect partners for silky courgettes.
Each serving provides 717 kcal, 24g protein, 77g carbohydrates (of which 7g sugars), 33g fat (of which 7g saturates), 7g fibre and 0.2g salt.
Ingredients
- 200g/7oz linguine or any preferred pasta
- 3 tbsp extra virgin olive oil, plus extra for drizzling
- 400g/14oz courgettes, very finely sliced
- 2 garlic cloves, finely sliced
- 30g/1oz ground almonds
- 1 lemon, zest and squeeze of juice
- 100²µ/3½´Ç³ú ricotta
- handful basil leaves, torn
- sea salt flakes and freshly ground black pepper
Method
Bring a saucepan of salted water to the boil, add the linguine and cook for 8–10 minutes or until al dente. Drain and reserve the cooking water.
Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the courgettes to the pan and cook for 5 minutes, stirring occasionally until some start to brown at the edges. Add the garlic to the pan and continue cooking for 1 minute.
Pour in 150ml/5fl oz pasta cooking water and add the ground almonds and lemon zest. Season with salt and pepper. Cook for 1 minute until the sauce starts to thicken.
Add the linguine to the pan and toss to coat in the sauce for 1 minute. Add more cooking water to loosen if needed.
Serve the courgette pasta on two plates. Top with the ricotta, basil, a squeeze of lemon juice and a drizzle of olive oil. Season with pepper to finish.
Recipe Tips
To get the courgettes to collapse into a sort of sauce, you need to slice them really thinly. The easiest way to do this is with a mandoline, but a very sharp knife will also work. Chunky courgettes aren't a problem, either!