Linguine with zucchini
“Inspired by a trip to Perugia, this recipe is a twist on a traditional Italian dish.”
- 250g linguine
- 2 tbsp extra virgin olive oil
- half onion, sliced
- 300g dark-green zucchini, grated coarsely
- handful torn mint leaves
- 3 tbsp pecorino or parmesan, grated
- salt
- pepper
- 1 tbsp lemon-infused extra virgin olive oil
Method
Bring a pasta pot of water to the boil with plenty of salt. When boiling drop in the dried linguine. While the pasta is cooking, take a wide saute pan, heat the olive oil and soften the onion. Add the grated zucchini and cook for one to two minutes with the mint leaves.
Add about half a cup of the pasta cooking water to the zucchini. When the pasta is al dente, drain, give a good shake and tip into the zucchini mixture. Lift to mix using two forks. Scatter over the grated cheese, season to taste and drizzle in the lemon oil.
Serves 2
