HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconZucchini And Lemon Linguine
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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

170 g



6 g


200 g


113 g

Green Peas

1 unit


¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

1 unit

Red Chili Pepper

¼ cup

Parmesan Cheese


Not included in your delivery

2 tbsp

Unsalted Butter*


1 tbsp



Salt and Pepper*

2 tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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!)


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


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.


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.


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