Ricotta & Spinach Pasta with Orange, Hazelnut & Mint Salad

Ricotta & Spinach Pasta

with Orange, Hazelnut & Mint Salad

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Corkscrew-shaped fusilli pasta is a little bit zany­—and fusilli con buco is even more fun. As long as spaghetti, this spiraling noodle is a culinary treasure. “Buco” refers to its hollow center, which adds springy texture to this delicious dish. You’ll finish the pasta in a savory sauce made with spinach, ricotta and Parmesan. And you’ll serve it with an elegant salad of juicy orange (whose acidity perfectly cuts the richness of the cheese sauce), garnished with hazelnuts and fresh mint.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
fresh
ingredients
Ricotta & Spinach Pasta with Orange, Hazelnut & Mint Salad
Title
time-saving
tips & techniques
Spinach
Hazelnuts
How To: Peel Garlic
Red Onion
Mint
Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and thinly slice the garlic. Peel, halve and thinly slice the onion. Cut off the tops and bottoms of the oranges so they sit flat on the cutting board; cut off and discard the rinds and white piths. Slice the oranges into ¼-inch-thick rounds. Roughly chop the hazelnuts. Pick the mint leaves off the stems; discard the stems.

Cook & drain the vegetables:
2 Cook & drain the vegetables:

In a large, high-sided pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and lightly browned. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked vegetables to release as much liquid as possible; discard the liquid. Transfer the drained vegetables to a cutting board to cool. Wipe out the pan.

Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 13 to 15 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.

Chop the vegetables:
4 Chop the vegetables:

While the pasta cooks, finely chop the drained vegetables until the mixture resembles a rough paste; season with salt and pepper to taste.

Make the salad:
5 Make the salad:

While the pasta continues to cook, arrange the oranges on a serving dish. Drizzle with olive oil and season with salt and pepper; garnish with the hazelnuts and mint.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

In the pan used to cook the vegetables, combine the ricotta cheese, chopped vegetables and reserved pasta cooking water. Cook on medium, stirring frequently, 2 to 3 minutes, or until well combined. Add the cooked pasta. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated; season with salt and pepper to taste. Transfer to a serving dish. Garnish with the Parmesan cheese. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

Get Plans

Ricotta & Spinach Pasta

Prepare the ingredients:
How To: Peel Garlic
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and thinly slice the garlic. Peel, halve and thinly slice the onion. Cut off the tops and bottoms of the oranges so they sit flat on the cutting board; cut off and discard the rinds and white piths. Slice the oranges into ¼-inch-thick rounds. Roughly chop the hazelnuts. Pick the mint leaves off the stems; discard the stems.

2 Cook & drain the vegetables:

In a large, high-sided pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and lightly browned. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked vegetables to release as much liquid as possible; discard the liquid. Transfer the drained vegetables to a cutting board to cool. Wipe out the pan.

Cook & drain the vegetables:
Stainless Steel Strainer
Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 13 to 15 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.

4 Chop the vegetables:

While the pasta cooks, finely chop the drained vegetables until the mixture resembles a rough paste; season with salt and pepper to taste.

Chop the vegetables:
Make the salad:
5 Make the salad:

While the pasta continues to cook, arrange the oranges on a serving dish. Drizzle with olive oil and season with salt and pepper; garnish with the hazelnuts and mint.

6 Finish the pasta & serve your dish:

In the pan used to cook the vegetables, combine the ricotta cheese, chopped vegetables and reserved pasta cooking water. Cook on medium, stirring frequently, 2 to 3 minutes, or until well combined. Add the cooked pasta. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated; season with salt and pepper to taste. Transfer to a serving dish. Garnish with the Parmesan cheese. Serve with the salad on the side. Enjoy!

Finish the pasta & serve your dish:
Browse Steps
1 of 6