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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
170 g
Linguines
(Contient Blé)
2 pièce(s)
Gousses d'ail
1 pièce(s)
Courgette
1 pièce(s)
Poivron
1 pièce(s)
Citron
¼ tasse(s)
Pesto au basilic
(Contient Lait, Soya)
1 pièce(s)
Piment
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
56 g
Fromage de chèvre
(Contient Lait)
28 g
Bébés épinards
56 ml
Crème
(Contient Lait)
1 cc
Sel d'ail
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient Lait)
1 cs
Huile*
0.13 cc
Poivre*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, wash and dry all produce.If you've opted to add chicken, preheat the oven to 450°F. Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 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 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 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) chilis. (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 chilis, if desired.