You can adapt the recipe to suit whatever's in your fridge. Parmesan would be nice on top of the linguine, or toasted walnuts, and a dollop of pesto would work a treat.I used fresh broad beans in the photo below to add to the summer veggies theme!
|You could use tagliatelle, too!|
Lemon Linguine with Courgette and Capers
2 courgettes, cut into ribbons using a carrot peeler
1 onion, sliced
2 cloves garlic, crushed
2 tbsp capers
Juice of 1 lemon
4 tbsp extra virgin olive oil
Salt and pepper
Fresh basil to serve
1. Cook the linguine according to the packet instructions. While it cooks, fry the onion and garlic with a pinch of salt in some regular oil.
2. A couple of minutes before the pasta is ready, add the courgettes to the onion and garlic and cook.
3. Drain the pasta and stir in to the vegetables. Add capers, lemon juice and oil and knit it all together.
4. Season and stir in the fresh basil and serve.
*Capers may not be a staple for everyone, but once you buy a jar they can be hard to use up - another great thing about this recipe!