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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:GlutenMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

250 g

linguine pasta

(ContainsGluten)

2 clove

garlic

1

lemon

1

long red chilli

2

cherry tomatoes

zucchini

½ block

rocket

fetta cheese

(ContainsMilk)

Not included in your delivery

3 tbs

olive oil

100 g

white wine vinegar

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2370 kJ
Fat40.2 g
of which saturates10.4 g
Carbohydrate32.7 g
of which sugars10.6 g
Dietary Fibre0 g
Protein16.4 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pot
Slotted Spoon
Strainer
Large Pan
Plate
Fork
Instructionsarrow up iconarrow up icon
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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.

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.

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!