Dinner for 4

Courgette Lemon Mint Linguine

Name: Courgette Lemon Mint Linguine
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 800 g courgettes cut into 2-3mm thick slices; 5 tbsp extra virgin olive oil plus extra for drizzling (optional); 3 cloves garlic 2 finely sliced; 3 sprigs mint leaves picked and finely shredded; 1 lemon juiced and zested; 150 g ciabatta or sourdough blitzed to course breadcrumbs; 2 tsp fennel seeds lightly bashed using a pestle and mortar; 400 g linguine

$7.20for 460 minServes 4

Linguine combines with slow-cooked courgettes, lemon, mint, and crisp fennel breadcrumbs for a fresh pasta dinner.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Zucchini and summer squash, 1.75 lb$1.79/lb typical	1.75 lb	$3.16Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Mint, a little$1.99 each typical	a little	$0.24Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Bread crumbs, 5.25 oz$0.14/oz typical	5.25 oz	$0.74Typical price
	Pasta, 14 oz$0.10/oz typical	14 oz	$1.41Typical price
Total for the servings shown		$7.20

Swaps

Swap zucchini and summer squash for bell peppersabout $0.70/lb more at typical prices
Swap pasta for egg noodlesabout $0.04/oz more at typical prices
Swap bread crumbs for stuffing mixabout $0.16/oz more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blends

Not included in the cost.

60 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Italian Vegetarian Vegan Dairy-free Budget Family Dinners

Typical price

$1.80 per serving$7.20 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

800 g courgettes cut into 2-3mm thick slices
5 tbsp extra virgin olive oil plus extra for drizzling (optional)
3 cloves garlic 2 finely sliced
3 sprigs mint leaves picked and finely shredded
1 lemon juiced and zested
150 g ciabatta or sourdough blitzed to course breadcrumbs
2 tsp fennel seeds lightly bashed using a pestle and mortar
400 g linguine

Steps

Slice the courgettes, finely slice two garlic cloves, and mince the remaining clove.
Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and cook the courgettes with the sliced garlic for 25 minutes, stirring often.
Heat 2 tablespoons of olive oil in a skillet over medium heat and toast the breadcrumbs, fennel seeds, and minced garlic for 8 minutes.
Cook the linguine in a large pot of salted water until tender, then reserve 1 cup of cooking water and drain the pasta.
Toss the linguine with the courgettes, lemon juice, lemon zest, and mint, adding cooking water as needed.
Top with the fennel breadcrumbs and drizzle with extra olive oil.