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Zucchini and Lemon Linguine
Veggie
Zucchini and Lemon Linguine

with Peas and Pesto

Difficulty: 1/3
Italian

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

Soy
Wheat
Milk

Utensils

Large Pot
Measuring Spoons
Strainer
Zester
Large Non-Stick Pan
Measuring Cups

Tags

Veggie
Ingredients
Linguine

Linguine

170 g

Garlic

Garlic

6 g

Zucchini

Zucchini

200 g

Green Peas

Green Peas

113 g

Lemon

Lemon

1 unit

Basil Pesto

Basil Pesto

0.25 cup

Chili Pepper

Chili Pepper

1 unit

Parmesan Cheese

Parmesan Cheese

0.25 cup

Unsalted Butter

Unsalted Butter

2 tbsp

Oil

Oil

1 tbsp

Salt and Pepper

Salt and Pepper

g

Salt

Salt

2 tsp

Preparation
1
PREP

Before starting, wash and dry all produce.In Step 4, use this heat guide to determine what spice level you prefer (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Add 10 cups water and 2 tsp salt ( use same for 4 ppl) in a large pot. 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 garlic. Thinly slice chili, removing seeds for less heat. (NOTE: we suggest using gloves when prepping chili!)

2
COOK LINGUINE and peas

Add linguine and peas to the pot of boiling water. Cook, stirring occasionally, until linguine and peas are tender, 10-12 min. When linguine and peas are tender, reserve 3/4 cup pasta water (dbl for 4 ppl), then drain

3
COOK VEGGIES

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

4
MAKE SAUCE

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

5
FINISH AND SERVE

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

Nutrition per serving

2971

kJ

Energy (kJ)

710

kcal

Calories

36

g

Fat

14

g

Saturated Fat

79

g

Carbohydrate

8

g

Sugar

9

g

Dietary Fiber

21

g

Protein

50

mg

Cholesterol

370

mg

Sodium

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