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Italian Recipes

Zucchini Linguine with Cherry Tomatoes

Zucchini Linguine with Cherry Tomatoes

Zucchini Linguine with Cherry Tomatoes

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Talk about fresh! Perfect chunks of fetta and sweet bursting cherry tomatoes are the stars of this easy pasta number, which stays light and fresh with rocket, lemon and just enough chilli. Our favourite part about this dish is how the julienned strips on zucchini soak up all the flavour and help it to coat the linguine. Do as the Italians do and drizzle over some olive oil, and squeeze of lemon and a good grind of salt and pepper to complete your authentic Italian moment of the week!

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

250 g

linguine pasta

(Contains: Gluten, Wheat;)

2 clove

garlic

1

lemon

1

long red chilli

cherry tomatoes

2

zucchini

100 g

rocket

½ block

fetta cheese

(Contains: Milk;)

Not included in your delivery

3 tbs

olive oil

white wine vinegar

salt

pepper

Nutritional Values

per serving

Calories2370 kcal

Fat40.2 g

of which saturates10.4 g

Carbohydrate32.7 g

of which sugars10.6 g

Protein16.4 g

The average adult daily energy intake is 8700 kJ

Utensils

•Pot

•Slotted Spoon

•Strainer

•Large Pan

•Plate

•Fork

Cooking Steps

Cook the linguine

1

Bring a pot of salted water to the boil, add the pasta and cook for about 8-10 minutes or until al dente. Don’t forget to stir your pasta regularly to ensure it doesn’t stick! Drain, but make sure you reserve a little of the cooking water for later. Rinse the pasta under cold running water to prevent it from going gluggy.

Grate the zucchini

2

Heat the olive oil over a medium-high heat and sauté the garlic, lemon zest, and chilli for about 2 minutes. Throw in your tomatoes and continue to cook for a further minute. Add the grated zucchini and cook stirring for about 2 minutes, then add the white wine vinegar and cook for a further minute. Add the linguine to the pan, gently toss and heat through heat through with reserved cooking water, for about 2 minutes or until warm. Season well with salt and pepper.

Mix linguine with vegetables and rocket

3

Remove the pan from the heat and toss through the rocket leaves and lemon juice. Sprinkle with fetta just before eating and if you think fetta makes everything better, add a little bit more. This pasta tastes great hot or cold, so if you have left overs it is a fab lunch box treat!

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