Jono’s boss grows his own courgettes and they’re coming out his ears at the moment, so we are happily helping him eat them!
Courgette & Lemon Linguine – to serve 4
- 300g linguine
- 3 courgettes, grated
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 tsp chilli flakes
- zest of 1 lemon
- handful of basil leaves, torn
Bring a large pot of salted water to the boil and cook the linguine according to the pack instructions.
Meanwhile, heat the oil and fry the courgettes over a high heat for a few minutes. Add the garlic and chilli and cook for another minute or so.
Drain the pasta and tip into the courgettes, then add the lemon zest. Season, drizzle with some extra olive oil and scatter over the basil.
Drink with: a glass of Italian Pinot Grigio. Try and find one of the more aromatic versions from Friuli, the Alto Adige or a Riserva from the Veneto.
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