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Linguine with Courgettes, Basil, Lemon and Ricotta

This is a fresh and zesty pasta without a weigh-you-down sauce, making it perfect for light lunches or supper.



  • 1.

    Cook the pasta in boiling water for 1 minute less than the recommendation on the packet. Drain, reserving a little of the cooking water.

  • 2.

    Meanwhile, heat the olive oil in a large frying pan or wok and fry the garlic and courgettes over a medium heat, turning regularly, for about 3 minutes until just starting to colour. Add the pasta to the courgettes together with 3-4 tablespoons of cooking water. Stir in the lemon zest and juice, both cheeses, the tomatoes, basil and pine nuts and toss to combine. Season with pepper and serve immediately.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Linguine with Courgettes, Basil, Lemon and Ricotta.


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