Fresh Fusilli Pasta & Basil Pesto with Corn & Zucchini
Customer Favorite

Fresh Fusilli Pasta & Basil Pesto

with Corn & Zucchini

20 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

The highlight of this summery pasta is our fragrant basil pesto, a beloved sauce that originated in Liguria, on Italy’s northwest coast. Tossed with fresh fusilli and a duo of corn and zucchini, it all makes for a quick and easy late summer meal.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic; roughly chop. Roughly chop the parsley leaves and stems.

Cook the vegetables:
2 Cook the vegetables:

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 and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the corn, 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 occasionally, 2 to 3 minutes, or until lightly browned. Turn off the heat; season with salt and pepper to taste.

Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 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 and return to the pot.

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

To the pot of cooked pasta, add the cooked vegetables, butter, créme fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the pesto. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished pasta garnished with the chopped parsley and cheese. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic; roughly chop. Roughly chop the parsley leaves and stems.

2 Cook the vegetables:

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 and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the corn, 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 occasionally, 2 to 3 minutes, or until lightly browned. Turn off the heat; season with salt and pepper to taste.

Cook the vegetables:
Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 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 and return to the pot.

4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked vegetables, butter, créme fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the pesto. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished pasta garnished with the chopped parsley and cheese. Enjoy! 

Finish the pasta & serve your dish:
Browse Steps
1 of 4