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Creamy Cavatelli & Zucchini
with Romaine & Orange Salad
30 minWellness at Blue Apron
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2 Servings
- Est. 630 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
Get Cooking
fresh
ingredients
Title
- 10 oz Fresh Cavatelli Pasta (Previously Frozen)
- 2 cloves Garlic
- 1 Zucchini
- 1 Navel Orange
- 1 Romaine Lettuce Heart
-
2 Tbsps Quark Cheese
- 1 Tbsp Red Wine Vinegar
-
1 Tbsp Crema Bel Paese Cheese
- ¼ tsp Crushed Red Pepper Flakes
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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