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Fresh Linguine Primavera Fill 1 Created with Sketch.

with Spring Vegetables & Butter Lettuce Salad

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 615 calories

The dish “pasta primavera” is a delicious mixture of pasta and fresh vegetables. In Italian, the word “primavera” actually means “spring.” The meal was conceived of as a celebration of seasonality—using pasta as a way to let the springtime’s best produce shine. That’s just what we’re doing here, pairing fresh linguine with spring vegetables like asparagus and English peas, and finishing them together in a light Parmesan cream sauce.

fresh
ingredients
Fresh Linguine Primavera with Spring Vegetables & Butter Lettuce Salad
Title
  • 12 oz Fresh Linguine Pasta
  • 6 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 1 head Butter Lettuce
  • 1 bunch Asparagus
  • 1 Lemon
  • 1 Zucchini
  • ½ lb Broccoli
  • ½ lb English Peas
  • 1 large bunch Mint
  • 2 Tbsps Butter
  • ½ cup Grated Parmesan Cheese
  • ¼ cup Heavy Cream
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter the mushrooms. Medium dice the zucchini. Cut off and discard the broccoli stem; cut the head into small florets. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces. Shell the peas. Peel and mince the garlic. Cut off and discard the root end of the lettuce; separate the leaves. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.

Start the vegetables:
2 Start the vegetables:

In a large, high-sided pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the zucchini and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the zucchini has softened.

Add the broccoli, asparagus & peas:
3 Add the broccoli, asparagus & peas:

Add the broccoli, asparagus and peas to the pan of mushrooms and zucchini; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the garlic and ¼ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until fragrant. Remove from heat.

Cook the pasta:
4 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 2 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1¼ cups of the pasta cooking water, thoroughly drain the cooked pasta.

Finish the pasta:
5 Finish the pasta:

To the pan of vegetables, add the cooked pasta, butter, heavy cream, ⅔ of the Parmesan cheese and 1 cup of the pasta cooking water. Cook on medium, stirring frequently to coat the pasta in the sauce, 2 to 3 minutes, or until well 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. Transfer to a serving dish.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

In a small bowl, combine the remaining Parmesan cheese and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce and mint; season with salt and pepper. Add enough of the Parmesan-lemon juice dressing to coat the salad (you may have extra dressing); season with salt and pepper to taste. Transfer to a serving dish. Serve the finished pasta with the salad on the side. 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!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter the mushrooms. Medium dice the zucchini. Cut off and discard the broccoli stem; cut the head into small florets. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces. Shell the peas. Peel and mince the garlic. Cut off and discard the root end of the lettuce; separate the leaves. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.

2 Start the vegetables:

In a large, high-sided pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the zucchini and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the zucchini has softened.

Add the broccoli, asparagus & peas:
3 Add the broccoli, asparagus & peas:

Add the broccoli, asparagus and peas to the pan of mushrooms and zucchini; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the garlic and ¼ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until fragrant. Remove from heat.

4 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 2 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1¼ cups of the pasta cooking water, thoroughly drain the cooked pasta.

Cook the pasta:
5 Finish the pasta:

To the pan of vegetables, add the cooked pasta, butter, heavy cream, ⅔ of the Parmesan cheese and 1 cup of the pasta cooking water. Cook on medium, stirring frequently to coat the pasta in the sauce, 2 to 3 minutes, or until well 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. Transfer to a serving dish.

6 Make the salad & serve your dish:

In a small bowl, combine the remaining Parmesan cheese and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce and mint; season with salt and pepper. Add enough of the Parmesan-lemon juice dressing to coat the salad (you may have extra dressing); season with salt and pepper to taste. Transfer to a serving dish. Serve the finished pasta with the salad on the side. Enjoy!