Imagine twirling your fork into a plate of perfectly cooked linguine, where vibrant green courgette slices dance with bright, zesty lemon notes, creating a symphony of fresh Italian flavors that will transport you straight to the sun-drenched coastlines of Italy. This simple yet stunning pasta dish is not just a meal—it's a quick culinary escape that promises maximum flavor with minimal effort, perfect for those busy weeknights when you crave something extraordinary but have limited time in the kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 200g linguine
- 1 courgette, sliced
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like seawater to properly season the pasta.
- While the water is heating, wash and trim the courgette. Slice it into thin, uniform rounds or half-moons to ensure even cooking.
- Zest the entire lemon using a microplane or fine grater, being careful to only remove the bright yellow outer layer and avoid the bitter white pith underneath.
- Mince the garlic cloves finely, ensuring they are chopped into small, uniform pieces to distribute flavor evenly.
- Add linguine to the boiling water and cook according to package instructions, typically 8-10 minutes, until al dente.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant but not browned.
- Add sliced courgette to the skillet, season with salt and pepper. Sauté for 3-4 minutes until the courgette is tender but still retains a slight crunch.
- Reserve 1/2 cup of pasta cooking water before draining the linguine.
- Add drained linguine directly to the skillet with courgettes. Toss gently to combine, adding reserved pasta water if needed to create a light sauce.
- Remove from heat and add fresh lemon zest and lemon juice, stirring to distribute flavors evenly.
- Plate the pasta, and generously grate fresh Parmesan cheese over the top.
- Serve immediately, garnishing with additional black pepper or fresh herbs if desired.
Tips
- Always salt your pasta water generously—it should taste like seawater to ensure your pasta is well-seasoned from within.
- Cut your courgette into uniform thin slices to guarantee even cooking and a beautiful presentation.
- Use a microplane or fine grater for lemon zest to capture only the fragrant outer layer, avoiding the bitter white pith.
- Don't overcook the courgette; aim for a tender-crisp texture that maintains its vibrant green color and fresh flavor.
- Reserve some pasta water before draining—its starchy goodness helps create a silky, light sauce that clings perfectly to the linguine.
- Add lemon zest and juice off the heat to preserve their bright, fresh aromatics and prevent them from becoming bitter.
- Freshly grated Parmesan is non-negotiable—it adds a luxurious, salty depth that elevates the entire dish.
Nutrition Facts
Calories: 500kcal
Carbohydrates: 76g
Protein: 14g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
