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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.


  • 300g/ 10½oz dried linguine

  • 1 tbsp olive oil

  • 2 garlic cloves, finely chopped

  • 2 courgettes, thinly sliced

  • Finely grated zest and juice of 1 lemon

  • 50g/ 2 oz ricotta cheese, crumbled

  • 1 tbsp grated parmesan cheese

  • 2 ripe tomatoes, diced

  • 8 basil leaves, ripped

  • 1 tbsp pine nuts, toasted

  • Ground black pepper


  • 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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