Courgette and Broccoli Linguine

  • Prep: 15 Mins / Cook: 10 Mins
  • Serves 2
  • easy

Loaded with broccoli and zucchini (courgette), this wholesome pasta recipe is rich in protein, vitamin C, A and potassium. Infused with garlic and lemon, it's a deeply flavorful vegan linguine, and could become a quick and easy favorite in your free meal plan!

Dairy Free High Protein Under 30 mins


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  • Linguine Pasta Linguine Pasta 200g 2 cups
  • Garlic Garlic 2 cloves 2 cloves
  • Broccoli Broccoli 100g 2/3 cup
  • Zucchini Courgette 200g 1 and 2/3 cups
  • Lemon Juice Lemon Juice 1 tbsp 1 tbsp
  • Dried Thyme Dried Thyme 1/4 tsp 1/4 tsp
  • Fresh Parsley Fresh Parsley 25g 1 cup
  • Table Salt Table Salt 1/2 tsp 1/2 tsp
  • Red Chili Flakes Crushed Chillies 1/4 tsp 1/4 tsp
  • Ground Black Pepper Ground Black Pepper 1/4 tsp 1/4 tsp


  1. 1.Boil the linguine in salted water. For cooking time follow the instructions on the pasta packaging.
  2. 2.Rinse the linguine with ice-cold water and shake through a sieve to remove excess water, set aside.
  3. 3.Heat the vegetable oil in a large, non-stick frying pan, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.
  4. 4.Add the finely chopped broccoli and finely sliced courgette (zucchini) and cook for 3 minutes, stirring frequently.
  5. 5.Drop in the linguine, thyme and 2/3 of the finely chopped parsley, season with salt, chilli akes, pepper and lemon juice, stir well and cook for another 3 minutes.
  6. 6.Garnish with the remaining parsley to serve.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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