Linguine with courgettes and lemon

Wash the courgettes and cut them into thin batons. Wash the lemon, remove its zest, then squeeze half of it. Keep the rest to adjust the flavour at the end.

Cook the linguine in a large saucepan of boiling water according to the packet instructions, for about 10 minutes. Reserve 150 ml of the cooking water, then drain.

While the pasta is cooking, heat the oil in a sauté pan and cook the courgettes for 8 minutes over a medium heat, stirring.

Add the pasta, lemon zest and lemon juice to the sauté pan. Stir in the Parmesan and a little cooking water to bring the sauce together. Toss for 1 minute, then serve.