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Creamy Pesto Cavatelli Fill 1 Created with Sketch.

with Spinach, Zucchini, & Tomatoes

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Fresh cavatelli pasta is smothered in a vibrant sauce of herby pesto, dotted with even more green from pan-seared zucchini and spinach that’s folded into the warm pasta just before serving.

Get Cooking
fresh
ingredients
Creamy Pesto Cavatelli with Spinach, Zucchini, & Tomatoes
Title
  • 10 oz Fresh Cavatelli Pasta (Previously Frozen)
  • 2 cloves Garlic
  • 1 Zucchini
  • 2 oz Spinach
  • ½ lb Cocktail Tomatoes
  • 1 Tbsp Crema Bel Paese Cheese
  • ⅓ cup Basil Pesto
  • ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise; cut crosswise into 1/4-inch pieces. If necessary, peel the garlic; roughly chop. Quarter the tomatoes; place in a bowl and season with salt and pepper. Stir to coat. 

Cook the pasta:
2 Cook the pasta:

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). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the zucchini:
3 Cook the zucchini:

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle 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 chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat and season with salt and pepper to taste. 

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

To the pan of cooked zucchini, add the cooked pasta, spinach, seasoned tomatoes, cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spinach is wilted. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat. Stir in the pesto; season with salt and pepper to taste. Enjoy! 

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About Blue Apron

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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
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise; cut crosswise into 1/4-inch pieces. If necessary, peel the garlic; roughly chop. Quarter the tomatoes; place in a bowl and season with salt and pepper. Stir to coat. 

2 Cook the pasta:

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). 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 large pan (nonstick, if you have one), heat a drizzle 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 chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat and season with salt and pepper to taste. 

4 Finish the pasta & serve your dish:

To the pan of cooked zucchini, add the cooked pasta, spinach, seasoned tomatoes, cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spinach is wilted. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat. Stir in the pesto; season with salt and pepper to taste. Enjoy! 

Finish the pasta & serve your dish: