Linguine with Courgette & Red Pesto

Nutrition per serving

Calories732 kcal
Protein20.1 g
Carbs85.9 g
Fats36.2 g
Saturated Fat4.7 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0.9 g
Sugars8.2 g
Fiber7.2 g
Sodium470 mg


Courgette (Zucchini)
Linguine Pasta
Vegan Parmesan Cheese
Olive Oil
Red Pesto
1. Preheat oven to 180 C (350 F)

2. Top and tail courgette, slice lengthways into ½ cm strips and slice each strip into ½ cm ribbons.

3. Peel/finely chop ½ clove of garlic.

4. Grate the Parmesan cheese.

Cooking instructions
1. Add the pasta to lightly salted boiling water and cook for about 6 minutes until al dente. Remove from heat and drain.

2. 3 minutes towards the end of the pasta cooking, heat ½ a tbsp of olive oil in a frying pan over medium-high heat. Add the garlic, courgette ribbons and cook until the courgette is tender.

3. Add the pesto, 1 a tsp of lemon juice, 1 tbsp of water and a large pinch of salt (optional) and pepper to taste. Add the drained pasta, remove from heat and gently stir to combine.

4. Add ¾ of the cheese to the pasta and combine.

5. Serve in a bowl with the remaining cheese sprinkled over the top.