Linguine with Courgette & Red Pesto

Nutrition per serving

Calories 732 kcal
Protein 20.1 g
Carbs 85.9 g
Fats 36.2 g
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Login Courgette (Zucchini)
Login Linguine Pasta
Login Garlic
Login Lemon
Login Vegan Parmesan Cheese
Login Olive Oil
Login Red Pesto


  1. Preheat oven to 180°C.
  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 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.


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