Courgette, lemon & mint linguine with fennel seed pangrattato
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 800g courgettescut into 2-3mm thick slices
- 5 tbsp extra virgin olive oilplus extra for drizzling
- 3 garlic cloves2 finely sliced, 1 finely chopped
- 3 mint sprigsleaves picked and finely shredded
- 1 lemonjuiced and zested
- 150g ciabatta or sourdoughblitzed to course breadcrumbs
- 2 tsp fennel seedslightly bashed using a pestle and mortar
- 400g linguine
Nutrition:
- kcal638
- fat18g
- saturates3g
- carbs94g
- sugars6glow
- fibre9ghigh
- protein21g
- salt0.34g
Method
step 1
Heat a large saucepan with a lid over a medium heat and gently fry the courgettes, with a big pinch of salt, in 1 tbsp of the oil for 20 mins with the lid slightly ajar, stirring occasionally. Remove the lid, add the sliced garlic and cook for 5 mins more until the courgettes have collapsed and are jammy. Stir in the mint, lemon zest and juice, lots of black pepper and 1 tbsp olive oil. Remove from the heat and set aside.
step 2
Meanwhile, heat the remaining 3 tbsp of olive oil in a large frying pan over a medium heat. Stir in the breadcrumbs and fennel seeds and fry for 5 mins until golden and crisp. Add the chopped garlic, mix and cook for 1-2 mins more. Season with salt and set aside.
step 3
Cook the linguine in boiling salted water following pack instructions. Reserve a mugful of the cooking water, drain, return the linguine to the pan, then stir the courgettes through, loosening with a little pasta water as necessary. Divide between pasta bowls and sprinkle generously with the pangrattato.
