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Easy prep
20 minutes

Creamy Lemon & Zucchini Bucatini

with Cherry Tomato & Baby Greens Salad

Cooking time

20 minutes

Servings

2/4

Calories

850 /serving

As the weather warms up, we’ve all got primavera on our minds—a light, vegetable-forward pasta dish suits this time of year. The trick to this recipe is using grated zucchini, which practically melts into the lip-smacking sauce (cream, Grana Padano cheese and lemon zest for a little oomph). Serve it with bucatini, spaghetti’s more substantial cousin, for a truly toothsome plate. It comes alive even more with a lemon-dressed salad of cherry tomatoes and baby greens.

We will send you:

  • 60g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 140g Cherry tomatoes
  • 15ml Minced garlic
  • 25g Diced onions
  • 1 Lemon
  • 2 Zucchini
  • 225g Bucatini
  • 90ml Heavy cream
  • 25g Grana Padano (contains rennet)
  • 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Wheat

You will need:

Medium pot
Large pan
Zester
Strainer
Grater
Olive oil
Oil
Salt & pepper
Total Fat
44 g
Saturated Fat
16 g
Sodium
500 mg
Total Carbs
96 g
Sugars
9 g
Protein
23 g
Fibres
7 g
Preparation
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Start the sauce
Trim off and discard the root ends of the zucchini; grate the zucchini. In a large pan, heat a drizzle of oil on medium. Add the grated zucchini and sauté, stirring occasionally, 4 to 6 minutes, until most of the water from the zucchini has evaporated. Add the onions and garlic; season with the spice blend and S&P. Sauté, stirring frequently, 2 to 3 minutes, until fragrant and softened. Remove from the heat and set aside.
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Mise en place
While the zucchini cooks, bring a medium pot of salted water to a boil. Halve the cherry tomatoes. Zest and juice the lemon.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking.
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Make the salad
While the pasta boils, in a large bowl, combine 1 tbsp lemon juice with 3 tbsp olive oil (double the lemon juice and olive oil for 4 portions); season with S&P to taste. Add the baby greens, cherry tomatoes and ½ the Grana Padano; toss to combine.
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Finish the sauce
Return the pan of zucchini to the heat on medium. Add 1 tsp lemon zest (to taste; double for 4 portions), the heavy cream, remaining Grana Padano, cooked pasta and ½ the reserved cooking water. Stir to combine and cook, stirring frequently, 1 to 2 minutes; season with S&P and the remaining lemon zest to taste. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the finished pasta between your plates. Top with a spoonful of the salad. Serve the remaining salad on the side. Bon appétit!