This recipe is from Jamie Oliver, he is my all time favourite chef and I have many of his cook books. I love how he creates amazing tasty dishes in literally minutes (although takes me much longer) I have made this a few times and used our own courgettes from our garden, it’s a lovely quick light dish and would go well with fish, I’m going to try it with sea bass next. The ingredients below serves 2.
- 150 g dried linguine
- 2 mixed-colour courgettes
- ½ a bunch of fresh mint (15g)
- 30 g Parmesan cheese
- 1 lemon
- Cook the linguine in a pan of boiling salted water, when cooked drain, reserving a mugful of cooking water.
- slice the courgettes lengthways, then again into long matchsticks
- 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 linguine 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.
- Plate up and grate over the remaining Parmesan and drizzle with 1 teaspoon of olive oil.