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 Tonnarelli Pasta & Zucchini
with Heirloom Cherry Tomatoes & Fresh Mozzarella
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 700 Cals/serving
-
Tonnarelli pasta is amazing at absorbing flavor. A spaghetti-like egg noodle that’s cut into long, thick strips, it has a porous texture that’s perfect when simmered with a delicious, juicy sauce, like this one (made from heirloom cherry tomatoes and capers). The tonnarelli soaks up the sauce, holding it in and delivering it in powerful bursts with every bite. That’s why we’re featuring tonnarelli here, topped with fresh mint and mozzarella.
Get Cooking
fresh
ingredients
Title
- 8 oz Fresh Mozzarella
-
8 oz Fresh Tonnarelli Pasta
-
5 oz Heirloom Cherry Tomatoes
-
3 cloves Garlic
-
1 bunch Mint
-
1 lb Zucchini
-
2 Tbsps Butter
- 1 Tbsp Capers
- ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Tear the mozzarella into bite-sized pieces. Halve the cherry tomatoes. Peel and thinly slice the garlic. Pick the mint leaves off the stems; discard the stems. Cut the zucchini in half lengthwise, then thinly slice. Roughly chop the capers.
2
Cook the zucchini:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini in a single, even layer and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened and browned. Transfer to a bowl and set aside.
3
Cook the tomatoes:
In the same pan used to cook the zucchini, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until golden brown and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes are thickened and saucy.
4
Add the zucchini & capers:
Add the cooked zucchini and capers to the pan of tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until well combined. Remove from heat.
5
Cook the pasta & add to the sauce:
Add the pasta to the pot of boiling water; cook 2 to 3 minutes, or until just shy of al dente. Reserve ½ cup of the pasta water and set aside. Drain the pasta and transfer directly to the pan of vegetables. Add ¼ cup of the reserved pasta water; cook on medium, stirring occasionally, 2 to 4 minutes, or until the pasta has absorbed some of the sauce. (If the sauce seems too dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Remove the pan from heat and add the butter, Parmesan cheese and half the mint (roughly chopping just before adding); stir until well combined. Season with salt and pepper to taste.
6
Plate your dish:
Divide the pasta between 2 dishes. Top with the fresh mozzarella cheese. Garnish with the remaining mint (roughly chopping the leaves just before adding) and season with pepper. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Tear the mozzarella into bite-sized pieces. Halve the cherry tomatoes. Peel and thinly slice the garlic. Pick the mint leaves off the stems; discard the stems. Cut the zucchini in half lengthwise, then thinly slice. Roughly chop the capers.
2
Cook the zucchini:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini in a single, even layer and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened and browned. Transfer to a bowl and set aside.
3
Cook the tomatoes:
In the same pan used to cook the zucchini, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until golden brown and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes are thickened and saucy.
4
Add the zucchini & capers:
Add the cooked zucchini and capers to the pan of tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until well combined. Remove from heat.
5
Cook the pasta & add to the sauce:
Add the pasta to the pot of boiling water; cook 2 to 3 minutes, or until just shy of al dente. Reserve ½ cup of the pasta water and set aside. Drain the pasta and transfer directly to the pan of vegetables. Add ¼ cup of the reserved pasta water; cook on medium, stirring occasionally, 2 to 4 minutes, or until the pasta has absorbed some of the sauce. (If the sauce seems too dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Remove the pan from heat and add the butter, Parmesan cheese and half the mint (roughly chopping just before adding); stir until well combined. Season with salt and pepper to taste.
6
Plate your dish:
Divide the pasta between 2 dishes. Top with the fresh mozzarella cheese. Garnish with the remaining mint (roughly chopping the leaves just before adding) and season with pepper. 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