Lemon and courgette linguine
Serves 2, 12sp per serving. 5 mins to prepare and 10 mins to cook
140g dried linguine (14sp)
1tbsp olive oil (5sp)
1 medium courgette, grated on the large grater side
1 garlic clove, finely chopped
1tbsp capers, rinsed and drained
2tbsp low fat crème fraîche (5sp)
½ lemon, zested and juiced
1 x 60g bag rocket
handful fresh basil leaves, torn
Cook the pasta following the packet instructions.
Heat the olive oil in a large frying pan and add the courgette. Stir for a minute, add the garlic and capers and cook for a minute more.
Drain the pasta and add the courgette mix, crème fraîche, lemon zest and juice, rocket and basil. Season well and toss together.