Lemony Zucchini Linguine
from Jamie Oliver 5 Ingredients Quick and Easy Food jamie oliver.com
GF or spaghetti GF
See note about fresh oregano
Julienne the zucchini and yellow squash by cutting in half lengthwise. Cut each half into long matchsticks.
Zest the lemon into a small prep bowl and add the juice.
Add the dried oregano to the lemon mixture.
Grate the parmesan into a small prep bowl.
Cook the pasta according to the package instructions. Reserve a cup of the pasta water before draining.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the zucchini and yellow squash and cook through, about four minutes.
Add the drained pasta into the skillet with a splash of reserved cooking water and turn off the heat.
Add about 2/3 of the parmesan and and all of the lemon mixture. Toss well and add sea salt and black pepper to taste.
Drizzle with olive oil and the remaining parmesan.
If you can get/afford it, substitute one tablespoon of fresh oregano for the dried.