Zucchini and Almond Linguine
Zucchini and Almond Linguine



  • 200g linguine
  • 3 tbsp olive oil
  • 400g very thinly sliced zucchini
  • 2 finely sliced garlic cloves
  • 30g ground almonds
  • 1 lemon, zest and juice
  • 100g ricotta cheese
  • Handful of torn basil
  • Cook the linguine in boiling salted water until al dente, then drain and reserve some of the cooking water. Meanwhile, fry the zucchini in the oil for 5 mins until just starting to crisp. Add the garlic and cook for 1 minute more, then pour in 150ml of cooking water and the ground almonds. Stir in the lemon zest, season well, and cook for 3 mins to thicken.
  • Add the pasta to the pan and toss to coat in the sauce. Serve the zucchini linguine on two plates and top with a big dollop of ricotta, the basil leaves, a good squeeze of lemon and a drizzle of olive oil. Finish with some cracked black pepper, and enjoy.
10 mins
2 serving

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