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Quick Linguine with EVOO, lemon and zucchini

  • 10 minutes
  • 20 minutes
Quick Linguine with EVOO, lemon and zucchini

– 250g linguine or spaghetti

– 2 TB extra virgin olive oil (EVOO)

– 1 bunch continental parsley

– 2-3 garlic cloves

– 1 small chili or 1tsp dried chili

– 1 zucchini

– 2-3 anchovy fillets

– Juice of 1/2 lemon

– 1/4 cup white wine

– Salt and pepper to season

  1. Boil a full kettle of water. Get out a large pot and a medium sized fry pan.
  2. Prep the veg – finely slice the parsley, separating the stalks and the leaves; cut your zucchini in half length ways and finely slice into half-moons. Finely slice the garlic and chilli and chop the lemon in half.
  3. On high heat, pour the boiling water into the pot and add a generous pinch of salt. Once boiling again, add in your pasta and cook for 10 minutes until al dente.
  4. Meanwhile, drizzle 2 tbsp of extra virgin olive oil into your fry pan and set to a medium heat. Add the garlic, zucchini, parsley stalks, chilli and anchovy fillets (if using). Sauté for 5 minutes until zucchini becomes transparent and begins to brown.
  5. Deglaze the pan with the white wine and allow the alcohol to evaporate. Once evaporated, squeeze in the lemon juice.
  6. Once the pasta is cooked, use tongs to transfer it to the pan with the zucchini. Add ½ of pasta water, a generous pinch of pepper and 1tbsp of extra virgin olive oil. Remove from heat and stir to combine all the flavours with the pasta.
  7. Garnish with parsley leaves and a little more extra virgin olive oil and enjoy!
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