Serves 4
Preparation time 15 minutes
Cooking time 12 minutes
2 tablespoons olive oil
6 large courgettes, thickly sliced
8 spring onions, finely sliced
400 g (13 oz) dried linguine
fresh Parmesan cheese shavings, to serve
Gremolata
finely grated rind of 2 unwaxed lemons
1 tablespoon olive oil
10 tablespoons chopped flat leaf parsley
2 garlic cloves, crushed
First make the gremolata. Mix all the ingredients together in a bowl.
Heat the oil in a nonstick frying pan over a high heat, add the courgettes and cook, stirring frequently, for 10 minutes, or until browned. Add the spring onions and cook, stirring, for 1–2 minutes.
Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet instructions until al dente.
Drain the pasta thoroughly and tip into a serving bowl. Add the courgette mixture and the gremolata and toss well. Serve immediately with a scattering of Parmesan shavings.
For green bean linguine with an oriental gremolata, use finely grated lime rind in place of the lemon rind and fresh coriander instead of the parsley in the gremolata. Omit the courgettes and replace them with 300 g (10 oz) fine green beans, cut into 2.5 cm (1 inch) lengths. Boil for 3–5 minutes. Fry the drained beans and the spring onions for 1 minute.