Zucchini, Mint and Goat Cheese Linguine

Informations supplémentaires

30 min. | 733 kcal | easy | Vegetarian | Printable version

1. Setup Bring a pot of salted water to a boil. Slice the zucchini into half rounds. Zest the lemon and squeeze the juice. Coarsely chop the hazelnuts. Chop the shallot, garlic and mint.

2. Cook the pasta Cook the pasta in the pot of boiling water for 9-11 minutes until tender. Keep 1/3 ^2P | 1/3 ^3P cup of the cooking water then drain.

3. Toast the nuts Heat a large skillet over medium-high heat. Toast the hazelnuts 3-4 minutes until browned. Remove from the skillet.

4. Cook the zucchini Add a drizzle of oil and the zucchini and cook 4-5 minutes until browned. Add salt and pepper. Add the shallot, garlic and green peas and cook for 2-3 minutes.

5. Add the pasta Add the cooking water, lemon zest, juice of half a lemon, the arugula and crumbled goat cheese. Mix and cook for 1-2 minutes. Add the pasta. Adjust seasoning to taste.

6. Plate your dish Serve the pasta and garnish with the hazelnuts and mint. Add a drizzle of oil to taste. Bon appétit!

180gLinguine

1unitZucchini(s)

1unitFresh Mint

100gGreen Peas

1unitLemon

1unitGoat Cheese

1unitShallot

30gHazelnuts

40gArugula

1unitGarlic Clove(s)

What you need pot, strainer, pan, tongs

733 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 85g

28%

fat 31g

48%

cholesterol 28mg

fiber 9g

36%

protein 31g

saturated 11g

55%

sodium 365mg

15%

sugar 11g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg