Courgette and mint linguine
A light, summery pasta dish that's really simple to make. To upgrade, stir in some thinly sliced smoked salmon.
1 bulb garlic
1 large or 2 small courgettes
1 bunch mint
200g linguine (or spaghetti)
Total cost Dh23.40
Method Cook the pasta according to the packet instructions, with a few mint leaves and the zest of half the lemon (pared into strips) added to the boiling water.
Heat a couple of tablespoons of olive oil in a large pan. Coarsely grate the courgette. Add two crushed garlic cloves to the pan, followed a couple of minutes later by the courgette. Cook for four to six minutes, until the courgette has softened and is light golden brown around the edges.
In a small bowl, beat together the labneh, remaining lemon zest, grated, a squeeze of lemon juice and a generous handful of chopped mint leaves. Drizzle with olive oil and season with salt and plenty of black pepper.
Drain the pasta and keep some of the cooking water. Add the pasta to the pan, followed by the labneh and mint mixture and just enough cooking water to create a sauce (a couple of tablespoons should be fine). Cook for two more minutes or until heated through, tossing the ingredients together until really well combined.
Divide between two serving bowls, garnish with a few mint leaves and serve.
• The 30 in 30 recipe works on the premise that you have some basic store staples – such as oil, vinegar, butter, salt and pepper – at your disposal