Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Fresh Basil Fettuccine & Yellow Tomato Sauce
with Roasted Red Peppers
25 MIN
+$0.95/serving
2 Servings
From the Test Kitchen
For bright flavor and gorgeous, sunny color, we’re tossing aromatic fresh basil fettuccine with a sauce of yellow tomatoes, zucchini, roasted red peppers, and briny capers—complete with a dusting of savory parmesan cheese just before serving.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories860 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
3 oz Diced Pancetta
-
1 14-Oz Can Whole Peeled Yellow Tomatoes
-
½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
-
2 cloves Garlic
-
1 Zucchini
-
1 Tbsp Capers
-
1 oz Butter
-
1 oz Sliced Roasted Red Peppers
-
¼ cup Grated Parmesan Cheese
-
¼ cup Cream
-
¼ tsp Crushed Red Pepper Flakes
-
1 tsp Whole Dried Oregano
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the pasta from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Roughly chop the peppers. Place the tomatoes in a bowl; gently break apart with your hands.
2
Cook the pancetta
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
3
Cook the zucchini
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned.
4
Make the sauce
To the pan of cooked zucchini, add the chopped peppers, crushed tomatoes (carefully, as the liquid may splatter), oregano, 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, 4 to 6 minutes, or until slightly thickened. Turn off the heat.
5
Cook the pasta
Meanwhile, using your hands, carefully separate the strands of the pasta and add 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 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
6
Finish & serve your dish
To the pot of cooked pasta, add the sauce, cooked pancetta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and thoroughly combined. Turn off the heat and stir in the cream until the pasta is coated (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. Enjoy!
1
Prepare the ingredients
Remove the pasta from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Roughly chop the peppers. Place the tomatoes in a bowl; gently break apart with your hands.
2
Cook the pancetta
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
3
Cook the zucchini
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned.
4
Make the sauce
To the pan of cooked zucchini, add the chopped peppers, crushed tomatoes (carefully, as the liquid may splatter), oregano, 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, 4 to 6 minutes, or until slightly thickened. Turn off the heat.
5
Cook the pasta
Meanwhile, using your hands, carefully separate the strands of the pasta and add 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 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
6
Finish & serve your dish
To the pot of cooked pasta, add the sauce, cooked pancetta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and thoroughly combined. Turn off the heat and stir in the cream until the pasta is coated (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. Enjoy!
Tips from Home Chefs