Linguine with courgette and lemon

Fresh pasta with strands of mint and vegan parmesan

Active: 20 min 520 kcal per person 17 g protein per person Italian

Protein source: vegan parmesan · Carb source: pasta

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Ingredients for 4 people

  • 400 g linguine
  • 3 courgettes, in long strands
  • 30 g fresh mint, finely chopped
  • 60 g vegan parmesan, ready-made or homemade, see Basics
  • 2 lemons, juice and zest
  • 2 tbsp olive oil, extra virgin
  • to taste sea salt and black pepper

Method

  1. Cook the linguine al dente in salted water. Catch a cup of cooking water and drain.
  2. Cut the courgettes lengthways into slices and then into long strands. A mandoline works too.
  3. Heat the olive oil in a large frying pan over medium-high heat. Fry the courgette strands for 4 min, stirring regularly. Chop the mint finely and stir it in.
  4. Toss the pasta through the courgette. Grate most of the vegan parmesan and the lemon zest over it. Squeeze in the lemon juice.
  5. Add a splash of cooking water and toss well. Season with sea salt and pepper.
  6. Spoon onto plates, grate the rest of the vegan parmesan over it and drizzle with a little olive oil.

Linguine with courgette and lemon

Tip

With 17 g of protein per person this dish reaches the 15 g target. Stir in 200 g of cooked edamame for extra margin. For the vegan parmesan, see the basic recipe.

Basic recipes used here

Recommended brands per category are shown next to every ingredient the brand list knows.

pasta en granen

  • Barilla · Delhaize, Colruyt, Albert Heijn, Lidl, Carrefour
  • De Cecco · Delhaize, Colruyt, Carrefour
  • Riso Gallo · Delhaize, Colruyt
  • Tilda · Delhaize, Carrefour
  • Tipiak · Delhaize, Carrefour

vegan kaas

  • Vemondo · Lidl
  • Violife · Delhaize, Albert Heijn, Carrefour
  • zelfgemaakt
  • Simply V · Albert Heijn

Related recipes

This recipe appears in: Basic monthly menu, 28 days