Buy Now → Creamy Lemon Courgette Pasta
This creamy lemon courgette pasta is almost like a carbonara with the eggs but it definitely isn’t traditional. Delicious, yes!
- Prep Time: 15 minute
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 2
Ingredients
Scale
- 1 large courgette, sliced into thin noodles with a julienne peeler
- 200g linguine
- 3 garlic, finely sliced
- 1/2 large bunch basil, finely sliced, keep any smaller leaves to garnish
- About 80g pecorino or use parmesan
- Salt & pepper, to taste
- Zest of 1/2 lemon, or use more to taste
- 2 eggs, beaten
Instructions
- In a pan over medium heat, sauté garlic for 30 seconds, then add courgette and cook for 2-3 mins more until soft but not coloured. Makes sure to season well.
- Get a large pot of salted water on to boil and add the linguine when boiling. Cook until al dente. You want it to still have quite a bit of bite to it when you remove it from the water as it will finish cooking in the sauce. In a medium bowl, beat the eggs and add most of the cheese, reserving about a handful. Add 1 ladle of pasta cooking water to egg mix and mix well.
- Once cooked, add the pasta to the courgettes in the pan. Toss it all together and then turn off the heat. Pour in the egg mixture and give it a really good stir. Add more pasta cooking water to form a sauce and it will thicken slightly. Add the remaining cheese, basil and lemon zest and give it a final toss.
- Scoop into plates and serve with a little more cheese and a few basil leaves for garnish.
Find it online: https://desertislanddishes.co/creamy-lemon-courgette-pasta/