Pork Linguine with Courgettes, Chilli and Lemon
Nutrition per serving
| Calories | 724 kcal |
| Protein | 26.8 g |
| Carbs | 57.2 g |
| Fats | 43.9 g |
| Saturated Fat | 13.8 g |
| Monounsaturated Fat | 21.7 g |
| Polyunsaturated Fat | 5 g |
| Sugars | 8.3 g |
| Fiber | 7.4 g |
| Sodium | 1,088 mg |
Ingredients
| Italian Pork Sausage | |
| Courgette (Zucchini) | |
| Red Onion | |
| Garlic | |
| Red Pepper Flakes (Chili Flakes) | |
| Chopped Tomatoes (canned) | |
| Linguine Pasta | |
| Pecorino Romano (cheese) | |
| Olive Oil | |
| Olive Oil | |
| Lemon Juice | |
| Lemon Zest |
Preparations
1. Top and tail the courgette. Slice in half lengthways, then slice one half into 3 lengthways then slice across into 1 cm cubes.
1. Top and tail the courgette. Slice in half lengthways, then slice one half into 3 lengthways then slice across into 1 cm cubes.
2. Peel/finely dice the garlic and onions.
3. Remove the skin from the sausage.
1. Cook the pasta in lightly salted boiling water for about 10 minutes until al dente, then drain.
1. Cook the pasta in lightly salted boiling water for about 10 minutes until al dente, then drain.
2. In a pan, heat ½ a tbsp of olive oil over medium-high heat. Add the garlic, onion and courgette and cook for 3 minutes. Transfer to a bowl and set aside.
3. In the same pan, heat a tsp of olive oil over medium heat, add the sausage meat and break up the meat with a wooden spoon. Cook for a 2-3 minutes until browned.
4. Return the vegetables back to the pan with a pinch of chili flakes, lemon juice and zest, and the tinned tomatoes. Bring to a gentle boil and simmer for about 5 minutes until thickened. Season with a pinch of salt and pepper to taste.
5. Add the cooked pasta to the sauce and gently mix to coat.
6. Serve in a bowl with the grated cheese sprinkled over the top.