Linguine with Courgette & Red Pesto
Nutrition per serving
| Calories | 732 kcal |
| Protein | 20.1 g |
| Carbs | 85.9 g |
| Fats | 36.2 g |
| Saturated Fat | 4.7 g |
| Monounsaturated Fat | 4.9 g |
| Polyunsaturated Fat | 0.9 g |
| Sugars | 8.2 g |
| Fiber | 7.2 g |
| Sodium | 470 mg |
Ingredients
| Courgette (Zucchini) | |
| Linguine Pasta | |
| Garlic | |
| Lemon | |
| Vegan Parmesan Cheese | |
| Olive Oil | |
| Red Pesto |
Preparations
1. Preheat oven to 180 C (350 F)
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.
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.