Zucchini and Lemon Linguine
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Zucchini and Lemon Linguine

Zucchini and Lemon Linguine

with Peas and Pesto

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!

Allergens:
Milk

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

170 g

Linguine

2 unit(s)

Garlic, cloves

1 unit(s)

Zucchini

113 g

Green Peas

1 unit(s)

Lemon

¼ cup

Basil Pesto

(Contains Milk May contain Tree nuts, Sulphites)

1 unit(s)

Chili Pepper

¼ cup

Parmesan Cheese, grated

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Nutrition Values

Calories140 kcal
Fat7 g
Saturated Fat1.5 g
Carbohydrate9 g
Sugar3 g
Dietary Fiber2 g
Protein3 g
Cholesterol0 mg
Sodium200 mg
Trans Fat0 g
Potassium300 mg
Calcium50 mg
Iron0.8 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
Strainer
Large Non-Stick Pan

Instructions

PREP
1

In a large pot, add 10 cups water and 2 tsp salt. (NOTE: Use same for 4 ppl.) 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 or grate garlic. Thinly slice chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!)

COOK LINGUINE
2

To boiling water, add linguine. Cook, stirring occasionally, until linguine is tender, 10-12 min. When linguine is tender, reserve 3/4 cup pasta water (dbl for 4 ppl), then drain.

COOK VEGGIES
3

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

MAKE SAUCE
4

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

FINISH AND SERVE
5

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