Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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 CookingPlease 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.
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.
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.
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.
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.
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
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered