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.
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
1 tsp
Unsalted Butter
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1 tbsp
- 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.
840
kcal
Calories
48
g
Fat
22
g
Saturated Fat
81
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
23
g
Protein
100
mg
Cholesterol
1260
mg
Sodium
1.5
g
Trans Fat
850
mg
Potassium
250
mg
Calcium
4
mg
Iron
with Basil Pesto and Goat Cheese
