Courgette & tomato linguine

Dairy Free
Health score
29%
Courgette & tomato linguine
45 min.
4
635kcal

Suggestions


Imagine a delightful dish that marries the vibrant flavors of fresh courgettes and juicy plum tomatoes, all brought together with the comforting allure of linguine. Our Courgette & Tomato Linguine is not just a meal; it's an experience that brightens any lunch or dinner table. Perfectly suited for those who appreciate a good balance between hearty and healthy, this recipe is both dairy-free and bursting with flavor, making it accessible for a variety of dietary needs.

In just 45 minutes, you can create a satisfying dish that serves four, ideal for a family gathering or a casual dinner with friends. The aromatic combination of crispy pancetta, sautéed courgettes, and fragrant garlic creates a base that is rich and comforting, while the splash of red wine vinegar adds a tangy brightness that ties everything together. With each bite of the tender linguine entwined in a luscious tomato sauce, your taste buds will be dancing with joy.

This recipe not only satisfies your hunger but also serves as a beautiful side dish or main course option, perfect for any occasion. So gather your ingredients and let the aroma of this delicious dish fill your kitchen as you embark on a culinary adventure that promises to impress and delight. Enjoy the simplicity and beauty of homemade cooking with our Courgette & Tomato Linguine!

Ingredients

  • tbsp olive oil 
  • 140 streaky bacon smoked diced cubed
  • 300 baby courgettes sliced cut into chunks
  •  garlic cloves finely chopped
  • pinch chilli flakes dried
  • pinch caster sugar 
  • tbsp red wine vinegar 
  • 800 plum tomatoes canned
  • 400 pasta 
  • handful flat-leaf parsley chopped

Equipment

  • frying pan

Directions

  1. Heat the olive oil in a frying pan. Cook the pancetta or bacon until crisp, add the courgettes, then sizzle for 4 mins until golden.
  2. Add the garlic and chilli to the courgettes, cook for 1 min, then sprinkle with sugar and splash in the vinegar. Tip over the canned tomatoes, turn up the heat, season with salt and pepper, then simmer for 10 mins.
  3. While the sauce is simmering, cook the linguine, then drain. Toss the pasta through the sauce, then scatter with parsley and drizzle with a little more olive oil.

Nutrition Facts

Calories635kcal
Protein13.41%
Fat32.62%
Carbs53.97%

Properties

Glycemic Index
53.02
Glycemic Load
32.39
Inflammation Score
-9
Nutrition Score
27.035217520983%

Flavonoids

Naringenin
1.36mg
Apigenin
2.16mg
Luteolin
0.02mg
Kaempferol
0.2mg
Myricetin
0.43mg
Quercetin
1.19mg

Nutrients percent of daily need

Calories:634.92kcal
31.75%
Fat:23.12g
35.57%
Saturated Fat:6.02g
37.61%
Carbohydrates:86.06g
28.69%
Net Carbohydrates:79.56g
28.93%
Sugar:8.2g
9.12%
Cholesterol:23.1mg
7.7%
Sodium:251.62mg
10.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.38g
42.76%
Selenium:70.68µg
100.97%
Vitamin C:54.79mg
66.41%
Manganese:1.32mg
66.23%
Vitamin A:2138.24IU
42.76%
Phosphorus:360.4mg
36.04%
Vitamin K:36.57µg
34.82%
Potassium:1124.12mg
32.12%
Magnesium:105.01mg
26.25%
Vitamin B6:0.52mg
26.08%
Fiber:6.5g
25.99%
Copper:0.5mg
25.05%
Vitamin B3:4.85mg
24.25%
Vitamin B1:0.3mg
19.73%
Zinc:2.82mg
18.77%
Folate:64.57µg
16.14%
Vitamin E:2.37mg
15.78%
Iron:2.72mg
15.13%
Vitamin B5:1.09mg
10.92%
Vitamin B2:0.16mg
9.19%
Calcium:62.97mg
6.3%
Vitamin B12:0.17µg
2.92%