Lemon, Caper and Courgette Linguine

Charmaine Lu -

  • 150g linguine
  • 1 tbsp olive oil
  • 1 grated courgette
  • 1 chopped garlic clove
  • 1 tbsp capers
  • 2 tbsp crème fraîche
  • ½ lemon, zest and juice
  • 60g rocket leaves
  • Handful of torn basil leaves
  • Cook the pasta in boiling salted water until al dente, then drain. Meanwhile, heat the olive oil in a frying pan and cook the zucchini for a minute or two. Stir in the garlic and capers, and cook for 2 mins more.
  • Add the drained pasta to the zucchini mix, and stir through the crème fraîche, lemon juice and zest, and the rocket leaves and basil. Season with salt and black pepper, toss together and serve.
10 mins
2 serving