Courgette & lemon linguine

The raw, zingy toppings keep this pasta dish light and summery

  • Prep:8 mins
    Cook:12 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 435
  • fat 10g
  • saturates 2g
  • carbs 76g
  • sugars 5g
  • fibre 4g
  • protein 15g
  • salt 0.26g


  • 400g linguine
  • 3 courgettes, coarsely grated
  • 3 tbsp olive oil, plus extra to drizzle
  • 1 garlic clove, finely chopped
  • zest 1 unwaxed lemon
  • large pinch crushed chillies
  • handful basil leaves, torn


Serve it cold
This also makes a great pasta salad to serve with grilled salmon or leftover roast chicken. Just swap the linguine for a pasta shape like farfalle or fusilli, drain well, then mix with the other ingredients and cool before serving – the pasta will absorb the flavours while it cools.


  1. Cook the linguine following the pack instructions, then drain quickly so some cooking water is still clinging to the strands.

  2. 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.

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