Meal Kit
Spanish-Style Green Olive Linguine
With Capers, Lemon Zest, and Toasted Pine Nuts
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Tree Nuts (Pine Nuts), Wheat
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Vegetarian
Chef
Ashlee Piper
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)
- 9 fl. oz. Marinara Sauce
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8 oz. Linguine
- 1 Lemon
- 1½ oz. Green Spanish Olives, Pitted and Sliced
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1 oz. Pine Nuts
- ⅗ oz. Capers
- 4 Parsley Sprigs
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving) yP54Y938
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Calories590
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Carbohydrates93g
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Net Carbs83g
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Fat20g
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Protein17g
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Sodium990mg
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
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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 Cook the Linguine
Add the linguine to boiling water and cook until al dente, about 7-9 minutes. Drain pasta and set aside.
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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.
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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.
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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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