Special Diet

  • 2 tablespoons olive oil
  • 6 large courgettes, thickly sliced
  • 8 spring onions, finely sliced
  • 400 g (13 oz) dried linguine
  • fresh Parmesan cheese shavings, to serve
  • finely grated rind of 2 unwaxed lemons
  • 1 tablespoon olive oil
  • 10 tablespoons chopped flat leaf parsley
  • 2 garlic cloves, crushed

First make the gremolata. Mix all the ingredients together in a bowl.

Heat the oil in a nonstick frying pan over a high heat, add the courgettes and cook, stirring frequently, for 10 minutes, or until browned. Add the spring onions and cook, stirring, for 1–2 minutes.

Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet instructions until al dente.

Drain the pasta thoroughly and tip into a serving bowl. Add the courgette mixture and the gremolata and toss well. Serve immediately with a scattering of Parmesan shavings.

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