Meal Kit

Spanish-Style Green Olive Linguine

With Capers, Lemon Zest, and Toasted Pine Nuts

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Tree Nuts (Pine Nuts), Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This dish conjures memories of vacations to warm and relaxing Seville, Spain, where the trees hang heavy with fresh lemons and plump green olives. Ladled over al dente linguine and spiked with briny capers, it’s a fresh and healthy way to get a full serving of vegetables. We top it all off with buttery toasted pine nuts for a weeknight meal that’s quick and easy, but tastes like it’s been bubbling on the stove all day.

In Your Box (serves 2)

  • 4 Parsley Sprigs
  • 1 Lemon
  • 1½ oz. Green Spanish Olives, Pitted and Sliced
  • ⅗ oz. Capers
  • 2 Garlic Cloves
  • Info
    8 oz. Linguine
  • ¼ tsp. Red Pepper Flakes
  • 9 fl. oz. Marinara Sauce
  • Info
    1 oz. Pine Nuts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 2 Medium Pans

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Bring a medium pot of lightly salted water to a boil and put a colander in the sink.

    Thoroughly rinse produce and pat dry. Coarsely chop parsley. Halve lemon and zest one half. Drain liquid from olives and capers. If desired, cut olives into a fine dice. Mince garlic.

  2. 2

    Cook the Linguine

    Add the linguine to boiling water and cook until al dente, about 7-9 minutes. Drain pasta and set aside.

  3. 3

    Prepare the Sauce

    While pasta is cooking, place a medium pan over medium heat with 1 Tbsp. olive oil, garlic, and crushed red pepper flakes (to taste). Cook until fragrant, about 2 minutes. Add the marinara sauce, olives, capers, parsley, and lemon zest to taste, reserving some parsley and zest for garnish. Reduce heat to low and simmer for about 15 minutes. Season with a pinch of salt and pepper.

  4. 4

    Toast the Pine Nuts

    In a dry medium pan, add the pine nuts over medium heat. Moving the skillet around a bit to prevent burning, cook the pine nuts until they are lightly browned and aromatic, about 2 minutes. Remove pine nuts from the pan and set aside until ready to plate.

  5. 5

    Plate the Dish

    Divide the linguine into two bowls, twirling as you go to build height. Ladle sauce over linguine. Garnish with fresh parsley, toasted pine nuts, and remaining lemon zest, if desired.

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