Fried Courgette and Almond Linguine
Fried Courgette and Almond Linguine



  • 200g linguine
  • 3 tbsp olive oil
  • 400g thinly sliced courgettes
  • 2 sliced garlic cloves
  • 30g ground almonds
  • 1 lemon, zest and a squeeze of juice
  • 100g fresh ricotta
  • Basil leaves
  • Cook the pasta in boiling salted water for 8 mins or until al dente. Drain and reserve the cooking water. Meanwhile, heat the oil in a large frying pan and fry the courgettes for 5 mins, stirring occasionally until they start to crisp up. Add the garlic and cook for 1 minute more.
  • Add 150ml of the cooking water to the pan and stir in the lemon zest and ground almonds, then season well and cook for 1 minute or so to thicken. Add the pasta to the pan, toss to coat, then serve topped with the ricotta, basil and a squeeze of lemon juice and a drizzle of olive oil. Season with black pepper to finish.
10 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box