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!
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long red chilli
white wine vinegar
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.
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.
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!