Fresh Basil Fettuccine with Sautéed Cherry Tomatoes & Zucchini

Fresh Basil Fettuccine

with Sautéed Cherry Tomatoes & Zucchini

30 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    605 Cals (est.)
fresh
ingredients
Fresh Basil Fettuccine with Sautéed Cherry Tomatoes & Zucchini
Title
time-saving
tips & techniques
Cherry Tomatoes
Fresh Pasta
Zucchini
Garlic
Butter
Parmesan Cheese
Red Pepper Flakes
How To: Mince Garlic
How To: Safely Cut Round Vegetables
How To: Properly Salt Cooking Water
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the ends of the zucchini. Quarter the zucchini lengthwise; thinly slice crosswise. Peel and mince the garlic. Halve the tomatoes.

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

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Fresh Basil Fettuccine

Prepare the ingredients:
How To: Quickly Halve Cherry Tomatoes
How To: Safely Cut Round Vegetables
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the ends of the zucchini. Quarter the zucchini lengthwise; thinly slice crosswise. Peel and mince the garlic. Halve the tomatoes.

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:
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