Zucchini and Lemon Linguine

Name: Zucchini and Lemon Linguine with Basil Pesto and Goat Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 170 g Linguine; 2 unit(s) Garlic, cloves; 1 unit(s) Zucchini; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Lemon; ¼ cup Basil Pesto; 1 unit(s) Chili Pepper; ¼ cup Parmesan Cheese, shredded; ½ cup Goat Cheese; 28 g Baby Spinach; 56 mL Cream; 1 tsp Garlic Salt; 2 tbsp Unsalted Butter*; 0.13 tsp Pepper*; 1 tbsp Oil*; 0.13 tsp Salt*

with Basil Pesto and Goat Cheese

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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!

Tags:

Veggie

•Optional Spice

•Low CO2

Allergens:

Hvede

•Milk

The quantities provided above are averages only.

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

DifficultyEasy

Ingredients

serving amount

170 g

Linguine

2 unit(s)

Garlic, cloves

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Lemon

¼ cup

Basil Pesto

1 unit(s)

Chili Pepper

¼ cup

Parmesan Cheese, shredded

½ cup

Goat Cheese

28 g

Baby Spinach

56 mL

Cream

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

0.13 tsp

Pepper*

1 tbsp

Oil*

0.13 tsp

Salt*

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.

Utensils

•Large Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Colander

•Large Non-Stick Pan

Cooking Steps

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!)

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.

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.

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.

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.