Dinner for 4

Courgette Lemon Mint Linguine

Name: Courgette Lemon Mint Linguine
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 800 g courgettes cut into 2-3mm thick slices; 5 tbsp extra virgin olive oil plus extra for drizzling (optional); 3 cloves garlic 2 finely sliced; 3 sprigs mint leaves picked and finely shredded; 1 lemon juiced and zested; 150 g ciabatta or sourdough blitzed to course breadcrumbs; 2 tsp fennel seeds lightly bashed using a pestle and mortar; 400 g linguine

Linguine combines with slow-cooked courgettes, lemon, mint, and crisp fennel breadcrumbs for a fresh pasta dinner.

$1.59per serving $

60 minstart to table

4servings

Italian Vegetarian Vegan Dairy-free Budget Family Dinners

Ingredients

800 g courgettes cut into 2-3mm thick slices
5 tbsp extra virgin olive oil plus extra for drizzling (optional)
3 cloves garlic 2 finely sliced
3 sprigs mint leaves picked and finely shredded
1 lemon juiced and zested
150 g ciabatta or sourdough blitzed to course breadcrumbs
2 tsp fennel seeds lightly bashed using a pestle and mortar
400 g linguine

Steps

Slice the courgettes, finely slice two garlic cloves, and mince the remaining clove.
Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and cook the courgettes with the sliced garlic for 25 minutes, stirring often.
Heat 2 tablespoons of olive oil in a skillet over medium heat and toast the breadcrumbs, fennel seeds, and minced garlic for 8 minutes.
Cook the linguine in a large pot of salted water until tender, then reserve 1 cup of cooking water and drain the pasta.
Toss the linguine with the courgettes, lemon juice, lemon zest, and mint, adding cooking water as needed.
Top with the fennel breadcrumbs and drizzle with extra olive oil.