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.

Ingredients: Zucchini • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Lemon • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spinach • Garlic • Red chili pepper • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:
Veggie
Optional Spice
Allergens:
Wheat
Milk

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

(Contains Wheat May contain Gluten)

2 unit(s)

Garlic, cloves

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Lemon

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

Cream

(Contains Milk)

1 tsp

Garlic Salt

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

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories850 kcal
Fat47 g
Saturated Fat22 g
Carbohydrate81 g
Sugar9 g
Dietary Fiber8 g
Protein24 g
Cholesterol100 mg
Sodium1250 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

Instructions

Boil water
1
  • To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings).
  • 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 servings). 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
  • To the boiling water, add linguine. Cook for 10-12 min, stirring occasionally, until tender but still firm to the bite.
  • Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.
Cook veggies
4
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Season with garlic salt and pepper.
  • Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
  • Add garlic and 1/2 tsp (1 tsp) chilies. (NOTE: Reference heat guide.)
  • Cook for 1-2 min, stirring often, until fragrant.
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 for 1-2 min, until spinach wilts. Set aside.
Finish and serve
6
  • To the pot with linguine, add veggies and sauce, reserved pasta water, half the Parmesan and 2 tbsp (4 tbsp) butter. 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 and sprinkle with any remaining chilies, if you like.
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