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Lemony Zucchini Linguine

Servings: 2

This quick, flavorful dish lets you take advantage of the season’s bounty of zucchini. This recipe is excerpted from 5 Ingredients: Quick & Easy Food.


  • Sea salt
  • 5 oz. dried linguine
  • 2 mixed-color zucchini
  • 1 Tbs. olive oil
  • 1/2 a bunch of fresh mint (1/2 oz.)
  • 1 oz. Parmesan cheese
  • 1 lemon
  • Black pepper
  • 1 tsp. extra-virgin olive oil

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 60
  • Fat (g): 6
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 10
  • Sodium (mg): 500
  • Carbohydrates (g): 64
  • Fiber (g): 6
  • Sugar (g): 6
  • Protein (g): 17


  • Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, slice the zucchini lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandoline (use the guard!). Place a large non-stick frying pan on a medium-high heat with the olive oil, then add the zucchini. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
  • Toss the drained pasta into the zucchini pan with a splash of reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. Dish up, finely grate over the remaining Parmesan, and drizzle with the extra-virgin olive oil before tucking in.


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Reviews (5 reviews)

  • Docshiva | 07/04/2021

    I would call this a lightened up version of paglia e fieno, using zucchini - I used a cutter to make zucchini noodles - instead of spinach pasta, and skipping the cream sauce. That made it light, summery, and still delicious.

    This is a good recipe as is, and easy to make simple changes if you want. I see people have added things like basil and garlic, for instance. I added two small cloves of garlic, pressed, and I think that made a big difference to the flavor and balance. As much mint as I have, I still decreased it some. I'd serve it with sliced fresh tomatoes with a little lemon juice, olive oil, S&P, and parsley for a quick, easy side.

  • ArleneMurphy | 06/25/2020

    I made this tonight but with the addition of an assortment of mushrooms and green onions. Easy and a wonderful light meal for these hot days.

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