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Fresh Basil Fettuccine Fill 1 Created with Sketch.

with Sautéed Cherry Tomatoes & Zucchini

  • icon_cook Created with Sketch.
    Cook Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 605 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This quick-cooking pasta dish is a perfect option for summertime. Sautéed together, seasonal zucchini and plump, juicy cherry tomatoes are a winning combination for our fresh fettuccine, infused with the herbal sweetness of basil. A touch of butter and Parmesan are all that’s needed to elevate this dish to simple, satisfying perfection.

fresh
ingredients
tried-and-true
kitchen tools
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tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Cook the zucchini:
2 Cook the zucchini:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini, 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 occasionally, 2 to 3 minutes, or until slightly softened.

Add the tomatoes:
3 Add the tomatoes:

Add the tomatoes to the pan of zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes are slightly softened. Turn off the heat.

Cook the pasta:
4 Cook the pasta:

While the tomatoes cook, using your hands, carefully separate the strands of the pasta. Add the pasta to the pot of boiling water and cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta:
5 Finish the pasta:

Add the cooked pasta, butter and half the reserved pasta cooking water to the pan of cooked vegetables; season with salt and pepper. Cook on medium-high, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 2 dishes; top with a drizzle of olive oil. Garnish with the cheese. Enjoy!

Tips from Home Chefs

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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2 Cook the zucchini:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini, 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 occasionally, 2 to 3 minutes, or until slightly softened.

Cook the zucchini:
Add the tomatoes:
3 Add the tomatoes:

Add the tomatoes to the pan of zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes are slightly softened. Turn off the heat.

4 Cook the pasta:

While the tomatoes cook, using your hands, carefully separate the strands of the pasta. Add the pasta to the pot of boiling water and cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Finish the pasta:
5 Finish the pasta:

Add the cooked pasta, butter and half the reserved pasta cooking water to the pan of cooked vegetables; season with salt and pepper. Cook on medium-high, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta between 2 dishes; top with a drizzle of olive oil. Garnish with the cheese. Enjoy!

Plate your dish: