Courgette and halloumi linguine

Telegraph

26-05-2025

This would be great for a simple dinner or for lunch al fresco. Top with a few toasted pine nuts if you fancied a bit of crunch, or some fried breadcrumbs. And the addition of fresh, soft herbs such as basil wouldn't go a miss either.
Overview
Prep time
10 mins
Cook time
15 mins
Serves
4
Ingredients
2 large courgettes
400g linguine
1 garlic clove, finely grated
Juice of 1 lemon
3 tbsp extra virgin olive oil
10g (about a handful) grated parmesan
100g (approx) halloumi
Method
Step
Top and tail 2 large courgettes, then slice in half (not from root to tip, but through the middle). Using a mandolin or a sharp knife, slice lengthways into long, thin strips. When you have a stack of courgette slices, pile them on top of each other and use a sharp knife to slice into matchsticks slightly wider than the linguine.
Step
Put the courgette in a bowl with 1 tsp salt. Mix well, then transfer to a sieve and suspend the sieve over the bowl. Leave for 40 minutes, by which time a fair bit of water will have dripped into the bowl.
Step
When the courgette is ready, put some salted water on to boil for 400g linguine. Cook until al dente or according to the packet instructions, reserving about 50ml of the pasta water.
Step
Meanwhile, discard the water from the courgette bowl, tip the courgettes into the bowl, add the 1 garlic clove (finely grated) and juice of 1 lemon, stir and leave to sit while the pasta cooks.
Step
Put the drained pasta and the reserved cooking water back in the pan over low heat. Add the 3 tbsp extra virgin olive oil and 10g (about a handful) grated parmesan and stir vigorously for 1 minute.