Fresh Basil Fettuccine with Zucchini, Tomatoes,  & Goat Cheese
Customer Favorite

Fresh Basil Fettuccine

with Zucchini, Tomatoes, & Goat Cheese

20 MIN
2 Servings
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Recipe only available for Friday delivery.
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From the Test Kitchen

Datterini tomatoes are a variety whose name translates from Italian to “little dates,” in reference to their petite size and exceptional sweetness. We’re cooking them with a bit of garlic and crushed red pepper to make the sauce for our basil fettuccine—finished with goat cheese for creamy texture and subtle, tangy flavor.

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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Halve the zucchini lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Using your hands, carefully separate the strands of the pasta.

Make the sauce:
2 Make the sauce:

In a medium 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 and cook, without stirring, 2 to 3 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, 30 seconds to 1 minute, or until fragrant. Add the tomatoes (carefully, as the liquid may splatter) and season with salt and pepper. Cook, stirring occasionally and gently crushing the tomatoes with the back of a spoon, 5 to 7 minutes, or until slightly thickened. Turn off the heat. Season with salt and pepper to taste.

Cook the pasta:
3 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.

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

Add the cooked pasta, butter, and half the reserved pasta cooking water to the pan of sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and stir in the goat cheese. Season with salt and pepper to taste. Serve the finished pasta garnished with the parmesan cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

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:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Halve the zucchini lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Using your hands, carefully separate the strands of the pasta.

2 Make the sauce:

In a medium 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 and cook, without stirring, 2 to 3 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, 30 seconds to 1 minute, or until fragrant. Add the tomatoes (carefully, as the liquid may splatter) and season with salt and pepper. Cook, stirring occasionally and gently crushing the tomatoes with the back of a spoon, 5 to 7 minutes, or until slightly thickened. Turn off the heat. Season with salt and pepper to taste.

Make the sauce:
Cook the pasta:
3 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.

4 Finish the pasta & serve your dish:

Add the cooked pasta, butter, and half the reserved pasta cooking water to the pan of sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and stir in the goat cheese. Season with salt and pepper to taste. Serve the finished pasta garnished with the parmesan cheese. Enjoy!

Finish the pasta & serve your dish:
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