Zucchini and Lemon Linguine
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Zucchini and Lemon Linguine

Zucchini and Lemon Linguine

with Basil Pesto and Goat Cheese

We love zucchini all year long and this dish combines some of our favourite flavours: sweet bell peppers, zucchini and basil pesto! A little squeeze of lemon at the end brings the whole dish together!

Allergens:
Wheat
Milk
Soy

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

170 g

Linguine

(Contains Wheat)

2 unit

Garlic, cloves

1 unit

Zucchini

1 unit

Sweet Bell Pepper

1 unit

Lemon

¼ cup

Basil Pesto

(Contains Milk, Soy)

1 unit

Chili Pepper

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 g

Goat Cheese

(Contains Milk)

28 g

Baby Spinach

56 mL

Cream

(Contains Milk)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories160 kcal
Energy (kJ)668 kJ
Fat17 g
Saturated Fat8 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein1 g
Cholesterol37 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Cups
Measuring Spoons
Zester
Colander
Large Non-Stick Pan

Instructions

Boil water
1

Before starting, wash and dry all produce.If you've opted to add chicken, preheat the oven to 450°F. Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.

Prep
2

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces.Zest, then juice half the lemon (use same for 4 ppl). Cut remaining lemon into wedges. Peel, then mince or grate garlic. Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)

Cook linguine
3

Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.

Cook veggies
4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Season with garlic salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add garlic and 1/2 tsp (1 tsp) chilis. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min.

Make sauce
5

Remove the pan with veggies from heat, then add spinach, pesto, cream, goat cheese, lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Season with pepper, then stir until spinach wilts, 1-2 min. Set aside.

Finish and serve
6

Add veggies and sauce, reserved pasta water, half the Parmesan and 2 tbsp (4 tbsp) butter to the pot with linguine. Season with salt and pepper, then toss to combine. Divide zucchini and lemon linguine between bowls. Sprinkle with remaining Parmesan. Squeeze a lemon wedge over top, if desired. Sprinkle with any remaining chilis, if desired.