Vickys Lemon & Courgette Linguine, Gluten, Dairy, Egg & Soy-Free

Courgettes (zucchini) are low in calories and high in water content, making them a great ingredient for a light and refreshing pasta dish.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Vickys Lemon & Courgette Linguine, Gluten, Dairy, Egg & Soy-Free

Cooking Method: Boiling, Sautéing Cuisine: Italian Courses: Lunch, Main Dish, Pasta Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 250 gram Linguine pasta
• 300 gram Courgettes (zucchini)
• 1 unit Lemon
• 2 unit Garlic cloves
• 2 tablespoon Olive oil
• 20 gram Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 50 gram Vegan parmesan cheese

Instructions

1. Cook the linguine pasta according to the package instructions.
2. While the pasta is cooking, grate the courgettes (zucchini) and zest the lemon.
3. Heat olive oil in a large pan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
4. Add the grated courgettes (zucchini) to the pan and sauté for 5 minutes until softened.
5. Drain the cooked pasta and add it to the pan with the courgettes (zucchini).
6. Squeeze the juice of the lemon over the pasta and toss to combine.
7. Season with salt, black pepper, and fresh basil leaves.
8. Serve the linguine with a sprinkle of vegan parmesan cheese on top.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 50g17%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.