Lemony linguini with zucchini ‘noodles’
I’m a big fan of lemony pasta dishes and with this recipe, I wanted to keep the zucchini raw and pack as much flavour. It’s a super simple dish and ideal for a quick weeknight supper or to make alongside some tasty chicken kebabs. I just came up with that, but if you are the type of person who needs some protein with your food, a chicken kebab would go well here. Or crispy bacon, but I digress.
I made the zucchini noodles—or zoodles as they have become known—with my spiraliser on the thinnest setting. Of course, you could julienne them if you don’t have this gadget, but if you are a fan of vegetables, specifically zucchini, then this is a fantastic piece of kitchen equipment to have in your arsenal.
I love zoodles stir-fried with parmesan. They kind of masquerade as pasta and are utterly delicious. They work with so many things including baked goods, and I put this vegetable right up in my top three.
A few other zucchini recipes to try:
They make unbelievably good shoestring fries
It is delicious in a quiche with bacon
Can turn a carbonara vegetarian
They rock a frittata with mint
They are delicious with green beans, walnuts and blue cheese in a salad
Add greens to an Amatriciana pasta sauce
And are sublime on a pizza with mozzarella soaked in cream
You get where I’m going here, and I had completely forgotten about my chilli and garlic prawn linguine with bacon, zucchini and lemon
There really are even more on this site but let’s cut to the chase and get to THIS recipe.
The lemon juice and olive oil make a dressing that wilts the zucchini slightly while the pasta cooks. When tossed through the hot noodles which still have their water clinging to them they soften even further. I like to add a lot of Parmesan cheese to this dish and used a local version from Prince Albert which is nutty and delicious.
The chilli gives it heat and I think imperative here. I have used the Rocking Chilli from Terra Madre because I can control the heat levels and it’s utterly delicious. You can of course use a chopped-up fresh chilli too. The parsley gives the dish herbaceousness and I think basil or mint would work brilliantly too.
Recipe – serves 2
lemony linguini with zucchini ‘noodles’
Print Recipe
Ingredients
- 250 gm – 300gm linguine
- 2 – 3 cups zucchini ‘noodles’ / zoodles
- juice and zest from half a lemon
- half a garlic clove crushed
- 3 – 4 Tbsp extra virgin olive oil
- 1/4 cup finely grated Parmesan cheese
- 1 tsp chili pasta or a freshly chopped chilli, or however much you like
- 3 Tbsp chopped parsley
- salt and pepper
Instructions
- Boil the linguini in salty water according to the packet instructions.
- While this is on the go, spiralise the zucchini and place in a bowl with all the ingredients except the parsley and Parmesan. Toss to coat the zzodles well.
- When the pasta is cooked, drain and immidately add to the zucchini (reserve a little of the cooking liquid in case you want to add some more).
- Toss this all together with the parsley and parmesan and serve straight away with more Parmesan
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Simply delicious !!!!
Lovely post Sam, I do this quite often in summer with a tub of ricotta stirred thro for a creamier sauce and it also ups the protein a bit. I am busy roasting a tray of coarsly grated cougettes with olive oil, chilli flakes and a tub of crumbled ricotta. To be mixed into cooked pasta with lemon salt and pepper. Inspired by Anna Jones A Modern Way to Cook. May add a tin of chickpeas too. Your pics are mouthwatering as always.
Oh wow Beryl this sounds stunning. Do you roast the ricotta with the courgettes?
Thanks Mila 🙂
Yes just crumble coarsly. It browns nicely without melting. We love baked ricotta as a starter. Take the whole ricotta and cut it into wedges along the lines imprinted from the basket. Season with chilli flakes and thyme and pour over a fair bit of olive oil. Then bake at 180. I sometimes add olives too. Then eat with good bread.
Gorgeous simple pasta dish! I love the idea of the zoodles mixed with regular pasta!
Perfect for vegetarians & Sam your pics are stunningly amazing
Thnaks so much Usha. I guess the Parmesan precludes it from being striclty vegetarian
Thanks Sabrina, Im a big fan of hte raw and hte cooked combined.
Thats great! I bought some delicious ricotta at the market on Saturday and it was divine. Of course I do make my own and should get back into that too as its so super easy.
I love simple pasta dishes like this! Simple is usually the most satisfying.
source of pasta dish and liner pls?! (Great recipe thank you!)
Hi Sandy, I got the plate from Wonki Ware a few years ago and the under plate was an found in an antique shop a couple of years ago.