Courgette Linguine

Say hello to speedy, veggie-packed dinners! Courgette linguine tossed with lemon, fresh mint, and Parmesan is bright, refreshing, and ready in minutes—perfect for a guilt-free comfort meal.

1. Cook the pasta
   Boil a large pan of salted water.
   Cook the pasta according to the packet instructions.
   Drain, reserving a mugful of the cooking water.

2. Prepare the courgettes
   Slice the courgettes lengthways, then cut into thin matchsticks (use a sharp knife or the julienne cutter on a mandolin with the guard on for safety).

3. Cook the courgettes
   Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium–high heat.
   Add the courgettes and cook for about 4 minutes, tossing regularly.
   Finely slice the mint leaves and stir them into the pan.

4 Combine pasta & courgettes
Add the drained pasta to the courgette pan with a splash of the reserved cooking water.
Finely grate in most of the Parmesan, the chili and a little lemon zest.
Squeeze in all the lemon juice, toss well, then taste and season with sea salt and black pepper.

5. Finish & serve
Dish up.
Finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra-virgin olive oil before serving.