Fried Courgette and Almond Linguine

Charmaine Lu -

  • 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