Creamy Strozzapreti Pasta with English Peas, Zucchini & Mascarpone Cheese

Creamy Strozzapreti Pasta

with English Peas, Zucchini & Mascarpone Cheese

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Mascarpone is a wonderfully rich, creamy cheese from Italy, often sweetened and used to make desserts (such as tiramisu). It’s also delicious in savory dishes—which is why we’re combining it with a touch of butter to make an irresistibly luscious sauce to toss with strozzapreti, a pasta with a distinctive twisted shape. Together with seasonal peas and zucchini, it creates a winning combination of flavors. (Depending on what’s farm-fresh near you, you may receive peas that have already been shelled. If so, simply skip the shelling instruction in step 1 and cook just as you normally would!)

See Plans
  • Nutrition
    PER SERVING
  • Calories
    715 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook the pasta & peas:
2 Cook the pasta & peas:

Add the pasta to the pot of boiling water. Cook 3 to 5 minutes, or until slightly tender. Add the peas. Cook 4 to 5 minutes, or until the peas are bright green and the pasta is just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly. Set aside in a warm place.

Cook the zucchini:
3 Cook the zucchini:

While the pasta and peas cook, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.

Finish the pasta:
5 Finish the pasta:

To the pot of zucchini, add the cooked pasta and peas, mascarpone cheese, butter and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Transfer to a serving dish.

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

Tips from Home Chefs

2 Cook the pasta & peas:

Add the pasta to the pot of boiling water. Cook 3 to 5 minutes, or until slightly tender. Add the peas. Cook 4 to 5 minutes, or until the peas are bright green and the pasta is just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly. Set aside in a warm place.

Cook the zucchini:
3 Cook the zucchini:

While the pasta and peas cook, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.

5 Finish the pasta:

To the pot of zucchini, add the cooked pasta and peas, mascarpone cheese, butter and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Transfer to a serving dish.

Browse Steps
1 of 6