Creamy Cavatelli & Zucchini with Romaine & Orange Salad

Creamy Cavatelli & Zucchini

with Romaine & Orange Salad

30 MIN
2 Servings
Wellness at Blue Apron
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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.
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From the Test Kitchen

In this quick-cooking recipe, we’re coating fresh cavatelli and zucchini with an easy cheese sauce, which gets subtle heat from red pepper flakes. A refreshing side salad rounds out the dish.

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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ingredients
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tips & techniques
Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop the garlic. Cut off and discard the root end of the lettuce; roughly chop the leaves. Peel and medium dice the orange. In a bowl, combine the quark cheese, Italian seasoning, half the vinegar (you will have extra vinegar), and 1 tablespoon of olive oil; season with salt and pepper.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the zucchini:
3 Cook the zucchini:

While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

Finish the pasta:
4 Finish the pasta:

To the pan of cooked zucchini, add the cooked pasta, bel paese cheese, half the reserved pasta cooking water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until combined and the pasta is coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the chopped lettuce and diced orange. Add enough of the dressing to coat (you may have extra dressing); toss to combine. Season with salt and pepper to taste. Serve the finished pasta with the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop the garlic. Cut off and discard the root end of the lettuce; roughly chop the leaves. Peel and medium dice the orange. In a bowl, combine the quark cheese, Italian seasoning, half the vinegar (you will have extra vinegar), and 1 tablespoon of olive oil; season with salt and pepper.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Cook the zucchini:
3 Cook the zucchini:

While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

4 Finish the pasta:

To the pan of cooked zucchini, add the cooked pasta, bel paese cheese, half the reserved pasta cooking water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until combined and the pasta is coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.

Finish the pasta:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the chopped lettuce and diced orange. Add enough of the dressing to coat (you may have extra dressing); toss to combine. Season with salt and pepper to taste. Serve the finished pasta with the salad on the side. Enjoy!

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