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!

Optional Spice
Low CO2

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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

170 g


(Contains Wheat)

2 unit(s)

Garlic, cloves

1 unit(s)


1 unit(s)

Sweet Bell Pepper

1 unit(s)


¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Soy)

1 unit(s)

Chili Pepper

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

½ cup

Goat Cheese

(Contains Milk)

28 g

Baby Spinach

56 mL


(Contains Milk)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


1 tbsp


0.13 tsp



Nutrition Values

Calories850 kcal
Fat48 g
Saturated Fat22 g
Carbohydrate81 g
Sugar9 g
Dietary Fiber8 g
Protein24 g
Cholesterol100 mg
Sodium1260 mg
Trans Fat1.5 g
Potassium900 mg
Calcium250 mg
Iron4 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.


Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Boil water
  • 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.
  • 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
  • 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
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is 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) chilies. (NOTE: Reference heat guide.)
  • Cook, stirring often, until fragrant, 1-2 min.
Make sauce
  • 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
  • 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 chilies, if desired.
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