Courgette Lemon Linguine

• Linguine(320 g)
• Courgette(2)
• Garlic(3 cloves)
• Lemon(1)
• Parmesan(60 g)
• Olive oil(2 tbsp)
• Butter(30 g)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Fresh basil(10 g)optional

Method

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, grate the {Parmesan}, finely chop the {Garlic}, zest and juice the {Lemon}, and coarsely grate the {Courgette}.

   ~8 min

2. 2

   Cook the {Linguine} in the boiling water until just shy of al dente, about 9 minutes. Reserve 250ml pasta water, then drain.

   ~9 min

3. 3

   While the pasta cooks, heat the {Olive oil} and {Butter} in a large skillet over medium heat. Add the {Courgette}, {Garlic}, {Salt}, and {Black pepper}, and cook for 5 minutes until the courgette softens down and turns glossy.

   ~5 min

4. 4

   Add the drained linguine to the skillet with the {Lemon} zest, half the {Lemon} juice, and most of the {Parmesan}. Splash in 120ml reserved pasta water and toss for 2 minutes until the cheese and courgette melt into a silky coating that clings to the pasta. Add a little more pasta water if needed.

   ~2 min

5. 5

   Taste and add more {Lemon} juice if you want it brighter. Serve in warm bowls topped with the remaining {Parmesan} and torn {Fresh basil}, if using.

   ~2 min