Recipe

Lunch

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Linguine
Fresh Mixed-Color Zucchini
Fresh Mint Leaves
Parmesan Cheese
Lemons
Olive Oil
Extra Virgin Olive Oil

Lemony Zucchini Linguine

From Jamie Oliver's 5 Ingredients
Total time: 15 min
Servings: 4
Equipment: Stove
  • 10 oz. Linguine
  • 4 Fresh Mixed-Color Zucchini
  • 1 oz. Fresh Mint Leaves
  • 2 oz. Parmesan Cheese
  • 2 Lemons
  • 2 tbsp. Olive Oil
  • 2 tsp. Extra Virgin Olive Oil
  • Cook the pasta in a pan of boiling salted water according to package instructions, then drain, reserving a cupful of cooking water.
  • Meanwhile, slice the zucchini lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
  • Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the zucchini. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
  • Toss the drained pasta into the zucchini pan with a splash of reserved cooking water.
  • Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
  • Dish up, finely grate over the remaining Parmesan, and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.