Courgette and pine-nut linguine

A novel way to “trick” the kids with a very special linguine made with courgettes instead of pasta. A delicious dish full of vitamins and minerals.



  • Serves: 2
  • 4 Courgettes
  • 1 clove of garlic
  • Salt
  • Ground pepper
  • 75 g of freshly grated Parmesan cheese
  • 100 g of pine nuts unroasted
  • Extra virgin olive oil
  • A few fresh basil leaves


Wash and dry the courgettes. Cut into very thin strips well with the help of a sharp knife or a mandolin.

Cut garlic into four pieces and chop the Basil well. Leave them for later.

Put a little olive oil in a pan, and add pine nuts. Let them toast, and when browned add the garlic, and cook until golden brown. The taste of the garlic with oil and pine nuts is spectacular. Once the garlic is golden you could remove it if you don’t want it on your plate.

Add the courgette and a pinch of salt and pepper. Keep moving everything until the Courgettes have softened.

Once the courgette is tender, grate the Parmesan cheese into the pan and add the Basil ribbons.

Sauté one minute more, until the cheese has melted and serve the slices in a nest shape with a bit of Parmesan cheese on top. If you want you can accompany the dish with a little grilled chicken or tofu.