Fresh Radiatore Pasta & Basil Pesto with Corn & Summer Squash

Fresh Radiatore Pasta & Basil Pesto

with Corn & Summer Squash

25 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.
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

Fresh radiatore pasta (named for its ridged, radiator-like shape) is the quick-cooking star of tonight’s late-summer pasta dish. We’re tossing it with tender squash, sweet corn, and a basil-packed pesto sauce for plenty of bright, seasonal flavor. Crumbly ricotta salata cheese (an aged, pressed, and brined version of the more familiar fresh ricotta) and parsley complete the dish with complementary layers of flavor.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
tried-and-true
kitchen tools
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. Medium dice the squash. Peel and roughly chop the garlic. Cut the corn kernels off the cobs; discard the cobs.Roughly chop the parsley leaves and stems.

Brown the squash:
2 Brown the squash:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash in a single layer and cook, without stirring, 3 to 4 minutes, or until lightly browned.

Finish the vegetables:
3 Finish the vegetables:

Add the garlic and corn to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Turn off the heat; season with salt and pepper to taste.

Cook the pasta:
4 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until just shy of 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:
5 Finish the pasta:

To the pot of cooked pasta, add the finished vegetables, butter, pesto, parmesan cheese, half the parsley, and half the reserved pasta cooking water. Stir until thoroughly combined and the butter has melted. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished pasta among 4 dishes. Garnish with the ricotta salata cheese (crumbling before adding) and remaining parsley. 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
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the squash. Peel and roughly chop the garlic. Cut the corn kernels off the cobs; discard the cobs.Roughly chop the parsley leaves and stems.

2 Brown the squash:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash in a single layer and cook, without stirring, 3 to 4 minutes, or until lightly browned.

Brown the squash:
Finish the vegetables:
3 Finish the vegetables:

Add the garlic and corn to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Turn off the heat; season with salt and pepper to taste.

4 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until just shy of 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:
5 Finish the pasta:

To the pot of cooked pasta, add the finished vegetables, butter, pesto, parmesan cheese, half the parsley, and half the reserved pasta cooking water. Stir until thoroughly combined and the butter has melted. (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 Serve your dish:

Divide the finished pasta among 4 dishes. Garnish with the ricotta salata cheese (crumbling before adding) and remaining parsley. Enjoy!

Serve your dish:
Browse Steps
1 of 6