with Basil Pesto and Goat Cheese
Ingredients: Zucchini • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Lemon • Basil pesto (milk) (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) • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Parmesan cheese (milk) (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)) • Spinach • Garlic • Garlic salt (salt, garlic powder, silicon dioxide) • Chili pepper.
Allergens
Utensils
Tags
Linguine
170 g
Garlic, cloves
2 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
1 unit(s)
Basil Pesto
0.25 cup
Chili Pepper
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Goat Cheese, crumbled
0.5 cup
Baby Spinach
28 g
Cream
56 mL
Garlic Salt
4 g
Butter
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1 tbsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- 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 chillies!)
- 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.
- 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) chillies. (Like things spicy? Add more chillies!)
- Cook for 1-2 min, stirring often, until fragrant.
- 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.
- 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 chillies, if you like.
850
kcal
Calories
46
g
Fat
22
g
Saturated Fat
85
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
24
g
Protein
100
mg
Cholesterol
1280
mg
Sodium
1.5
g
Trans Fat
900
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
with Basil Pesto and Goat Cheese
with Sweet Peppers, Green Onions and Sour Cream
