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Zucchini and Lemon Linguine

Zucchini and Lemon Linguine

with Peas and Pesto

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We love zucchini all year long here at HelloFresh, and this dish combines some of our favourite pairings. Green peas, zucchini and basil pesto combine in this delicious linguine pasta dish! A little squeeze of lemon at the end brings the whole dish together!

Tags:Veggie
Allergens:Wheat/BléMilk/LaitSoy/Soja

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

170 g

Linguine

(ContainsWheat/Blé)

6 g

Garlic

200 g

Zucchini

113 g

Green Peas

1 unit

Lemon

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

1 unit

Red Chili Pepper

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

g

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Calories710 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate79 g
Sugar8 g
Dietary Fiber9 g
Protein21 g
Cholesterol50 mg
Sodium370 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Zester
Measuring Spoons
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.In Step 4, use this heat guide to determine what spice level you prefer (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Add 10 cups water and 2 tsp salt ( use same for 4 ppl) in a large pot. Cover and bring to a boil over high heat. While water boils, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Zest lemon, then cut into wedges. Peel, then mince garlic. Thinly slice chili, removing seeds for less heat. (NOTE: we suggest using gloves when prepping chili!)

2

Add linguine and peas to the pot of boiling water. Cook, stirring occasionally, until linguine and peas are tender, 10-12 min. When linguine and peas are tender, reserve 3/4 cup pasta water (dbl for 4 ppl), then drain

3

While linguine and peas cook, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender, 4-5 min.

4

Add garlic, basil pesto, reserved pasta water and 1 tsp chili to the pan with veggies. (NOTE: Reference Heat Guide.) Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Add linguine with peas, lemon zest, half the Parmesan and 2 tbsp butter (dbl for 4 ppl). Remove from heat. Stir together until linguine is coated.

5

Divide zucchini and lemon linguine between bowls. Sprinkle over remaining Parmesan. Squeeze over a lemon wedge, if desired.