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Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Grate the Grana Padano on the small side of a box grater. In a bowl, combine the ricotta, half the grated Grana Padano, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl. Wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot, chopped garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat.
To the pot of cooked pasta, add the cooked vegetables, sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the spicy ricotta. Garnish with the remaining grated Grana Padano. Enjoy!
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Grate the Grana Padano on the small side of a box grater. In a bowl, combine the ricotta, half the grated Grana Padano, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl. Wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot, chopped garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat.
To the pot of cooked pasta, add the cooked vegetables, sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the spicy ricotta. Garnish with the remaining grated Grana Padano. Enjoy!
Tips from Home Chefs