Blunty and Blooms 2017

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Recipe- Jamie's 5 ingredient Courgette and Lemon Linguine

August 23, 2017

I always struggle with mid-week dinners. It usually needs to be something quick and tasty; which means we end up sticking to the same five meals every week which can be a real bore!

 

I am a big Jamie Oliver fan. I have most {if not all of his books} and I have happy memories of Momma and I getting into the Naked Chef when he first started out. I wanted his loft apartment so bad back then #apartmentgoals. 

 

Jamie has smashed it again it seems with his new series, five ingredients, quick, simple and dead easy! This is Jamie's easiest-to-use book yet, and the perfect cookbook for busy people.

 

I'm sharing one of the recipes from the new series - Courgette and Lemon Linguine. Technically, the base of the recipe follows the five ingredients but I have served a salmon fillet with the linguine= six ingredients because we felt we needed some meat or fish to go with it. You could easily omit the Parmesan in replacement for the salmon fillet but we had both! 

 

The linguine is very simple to make and very tasty. It makes a change to our usual spag bol on a weekday evening and will become a firm favourite in the Blunt household.

 

 

 

You will need:

 

Dried linguine {enough for 2 people}

2 courgettes
½ a bunch of fresh mint
Parmesan cheese 
1 lemon 

 

{Optional} If serving with protein, a grilled salmon fillet or chicken breast goes nicely with this dish.

 

Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. 

 

Meanwhile, using a spiraliser, spiral your courgettes or slice thinly.

 

 

 

Place a frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan. Squeeze over the lemon juice.