LEMON CHICKEN LINGUINE RECIPES

LINGUINE RECIPES - BBC GOOD FOOD

Linguine recipes - BBC Good Food image

Turn this ribbon pasta into something special by teaming it with ingredients like prawns, chorizo, courgette and crab. It's perfect for a quick midweek meal.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

COURGETTE LEMON PASTA RECIPE | JAMIE OLIVER PASTA RECIPES

Courgette lemon pasta recipe | Jamie Oliver pasta recipes image

Total Time 15 minutes

Yield 2

Number Of Ingredients 5

Ingredients

150 g dried linguine
2 mixed-colour courgettes
½ a bunch of fresh mint (15g)
30 g Parmesan cheese
1 lemon

Steps:

1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
2. Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
3. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
4. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
5. Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
6. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
7. Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.

Nutrition Facts : Calories 430 calories, FatContent 14.5 g fat, SaturatedFatContent 4.4 g saturated fat, ProteinContent 18.4 g protein, CarbohydrateContent 60 g carbohydrate, SugarContent 6.3 g sugar, SodiumContent 0.8 g salt, FiberContent 2.2 g fibre

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Calories 500 calories per serving

1. Peel the prawns, reserving all the heads and shells. Run a knife down the back and pull out the veins. Keep 4 prawns whole, running your knife down those ones again to butterfly them. Chop the rest of the prawns into small chunks to help distribute that sweet taste throughout the dish.
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5. Leave the sauce to cool a little, then, in small batches, blitz in a blender until smooth, pass through a coarse sieve and season to taste.
6. Put a large pan of salted water on to boil for the pasta. Peel and finely slice the garlic, quarter the cherry tomatoes and finely slice the chilli. Trim and finely slice the fennel, preferably on a mandolin (use the guard!).
7. You can make this with the fresh or dried pasta – if you're using fresh, cut the sheets into linguine.
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