Lemony Pesto Penne and Veggies
with Herbs and Goat Cheese
Ingredients: Zucchini • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Baby tomatoes • Lemon • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
170 g
Penne
(Contains: Wheat)
1 unit(s)
Zucchini
113 g
Baby Tomatoes
1 unit(s)
Shallot
2 unit(s)
Garlic, cloves
1 unit(s)
Lemon
½ cup
Goat Cheese, crumbled
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
2 unit(s)
Cream Cheese
(Contains: Milk)
7 g
Parsley
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
Wash and dry all produce. - Bring a large pot of salted water to a boil over high.
- Meanwhile, peel, then thinly slice shallot.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Peel, then mince or grate garlic.
- Rough chop parsley.
- Zest lemon, then cut lemon into wedges.
- Add penne to the boiling water.
- Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return penne to the same pot, off heat.
- Meanwhile, to an unlined baking sheet, add tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven for 5-6 min, until tomatoes burst.
- Set aside.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Add garlic and shallots. Cook for 1-2 min, stirring often, until fragrant.
- Season with salt and pepper.
- To the pan with veggies, add pesto, cream cheese, half the goat cheese, reserved pasta water and 1 tbsp (2 tbsp) oil. Cook for 3-4 min, stirring often, until sauce thickens slightly.
- Remove the pan from heat.
- Pour sauce over penne in the pot.
- Add 1/2 tsp (1 tsp) lemon zest, season with salt and pepper. Stir to combine.
- Divide lemony pesto penne between bowls.
- Top with blistered tomatoes.
- Sprinkle remaining goat cheese and parsley over top.
- Squeeze a lemon wedge over top.
