Zucchini and Lemon Linguine
with Basil Pesto and Goat Cheese- Wheat
- Milk
We love zucchini all year long here at HelloFresh, 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!
170 g
Linguine
()
2 unit
Garlic, cloves
200 g
Zucchini
160 g
Sweet Bell Pepper
1 unit
Lemon
¼ cup
Basil Pesto
()
1 unit
Chili Pepper
¼ cup
Parmesan Cheese, shredded
()
56 g
Goat Cheese
()
28 g
Baby Spinach
56 mL
Cream
()
1 tsp
Garlic Salt
2 tbsp
Unsalted Butter*
()
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Before starting, wash and dry all produce. If you've opted to add chicken breasts, preheat the oven to 450°F. Heat Guide for Step 4: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 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.
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 chilis!)
Add linguine to the boiling water. Cook, stirring occasionally, until linguine is tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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 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 lemon juice (dbl for 4 ppl). 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 butter (dbl for 4 ppl) 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.
