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Fettuccine & Salsa Verde Fill 1 Created with Sketch.

with Zucchini, Almonds & Pecorino Cheese

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 820 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Our herbaceous salsa verde (an Italian-style parsley and caper-based sauce) is the star of this dish—bringing bright, zesty flavor to pan-seared vegetables tossed with tender strands of fettuccine pasta.

Get Cooking
fresh
ingredients
Fettuccine & Salsa Verde with Zucchini, Almonds & Pecorino Cheese
Title
  • ½ lb Fettuccine Pasta
  • 4 oz Grape Or Cherry Tomatoes
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 2 Tbsps Crème Fraîche
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Verjus Blanc
  • ¼ cup Grated Pecorino Cheese
  • ⅓ cup Salsa Verde
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Zucchini
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. 

Brown the zucchini:
3 Brown the zucchini:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned and slightly softened. Transfer to a plate. Wipe out the pan.

Cook the onion & tomatoes:
4 Cook the onion & tomatoes:

While the pasta continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic, halved tomatoes, 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 occasionally, 1 to 2 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. 

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

To the pan of cooked onion and tomato, add the cooked pasta, browned zucchini, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the crème fraîche and salsa verde (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese and almonds. Enjoy!

Tips from Home Chefs

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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!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. 

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

While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned and slightly softened. Transfer to a plate. Wipe out the pan.

4 Cook the onion & tomatoes:

While the pasta continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic, halved tomatoes, 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 occasionally, 1 to 2 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. 

Cook the onion & tomatoes:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of cooked onion and tomato, add the cooked pasta, browned zucchini, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the crème fraîche and salsa verde (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese and almonds. Enjoy!