Linguine with Courgettes & Mushrooms

When you need to use up your veggie box quickly, this is a really tasty and easy meal to throw together.

Olive Oil
Garlic Cloves (I used about 6 because we love garlic!)
1 x large onion, sliced
3 x large courgettes (zucchini), halved lengthways, then sliced thinly across
1 x large punnet brown mushrooms (approx 400g), sliced thinly
Pine Nuts (kernels)
Parmesan cheese, grated


Fry the garlic and onions in a large pan, with a little olive oil, until starting to brown.  Add the courgettes and continue stirring until they soften.  Add the mushrooms and stir until they just start to release their juices, then pop the lid on the pan.

Let the veggies cook while you go check the last of your emails for the day and finish putting away whatever's left of the In Caryl's Kitchen: Blueberry Chia Seed Muffins you made earlier.

Check the veggies and give them a good stir.  There should be a good amount of the juices in the pan and the veggies will be soft.  Throw in what's left of the packet of pine kernels and pour the mixture over cooked linguine (or any pasta of choice).

Serve with grated parmesan cheese over the top.  You can, of course, add any extra seasonings, but we like this one really simple!

Enjoy!

Caryl ♥