Pork Linguine with Courgettes, Chilli and Lemon

Nutrition per serving

Calories973 kcal
Protein37.6 g
Carbs74.3 g
Fats58.9 g
Saturated Fat19.6 g
Monounsaturated Fat28 g
Polyunsaturated Fat6.6 g
Sugars8.4 g
Fiber8.3 g
Sodium1,496 mg


Italian Pork Sausage
Courgette (Zucchini)
Red Onion
Red Pepper Flakes (Chili Flakes)
Chopped Tomatoes (canned)
Linguine Pasta
Pecorino Romano (cheese)
Olive Oil
Olive Oil
Lemon Juice
Lemon Zest
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.

Cooking Instructions
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.