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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!

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Veggie Optional Spice
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 170 gr linguine
  • 2 garlic, cloves
  • 1 zucchini
  • 1 sweet bell pepper
  • 1 lemon
  • 0.25 cups basil pesto
  • 1 chili pepper
  • 0.25 cups parmesan cheese, shredded
  • 2 tbsp unsalted butter*
  • 1 tbsp oil*
  • 0.125 tsp pepper*
  • 0.125 tsp salt*
  • 56 gr goat cheese
  • 28 gr baby spinach
  • 56 ml cream
  • 1 tsp garlic salt
  • 340 gr linguine
  • 4 garlic, cloves
  • 2 zucchinis
  • 2 sweet bell peppers
  • 1 lemon
  • 0.5 cups basil pesto
  • 1 chili pepper
  • 0.5 cups parmesan cheese, shredded
  • 4 tbsp unsalted butter*
  • 2 tbsp oil*
  • 0.25 tsp pepper*
  • 0.25 tsp salt*
  • 113 gr goat cheese
  • 56 gr baby spinach
  • 113 ml cream
  • 2 tsp garlic salt

Instructions

  1. 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.
  2. 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!)
  3. 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.
  4. 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.
  5. 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.
  6. 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.