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Fusilli Con Buco Pasta Fill 1 Created with Sketch.

with Summer Squash & Mint

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

There are plenty of ways to enjoy seasonal squash, but one of our favorites is in a lightly-dressed pasta. In this recipe, we’re cooking up fusilli con buco, with its famously springy, hollow noodles (“con buco” means “with a hole” in Italian). As for the vegetables, we’re sautéing beautiful, bright varieties of summer squash, including zucchini. With a lemon-butter sauce, pecorino cheese and mint, this pasta is refreshing and hearty all at once.

fresh
ingredients
Fusilli Con Buco Pasta with Summer Squash & Mint
Title
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. Peel and thinly slice the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Trim off and discard the stem ends of the zucchini and summer squash; quarter lengthwise, then thinly slice. Pick the mint leaves off the stems; discard the stems.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 14 to 16 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain the pasta thoroughly.

Cook the vegetables:
3 Cook the vegetables:

Once the pasta has cooked for about 10 minutes, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, zucchini and summer squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until fragrant and lightly browned.

Finish the pasta:
4 Finish the pasta:

To the pan of vegetables, add the cooked pasta, lemon zest, butter, half the pecorino cheese, the juice of all 4 lemon wedges and ½ cup of the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste and remove from heat.

Plate your dish:
5 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the mint and remaining pecorino cheese. 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. Peel and thinly slice the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Trim off and discard the stem ends of the zucchini and summer squash; quarter lengthwise, then thinly slice. Pick the mint leaves off the stems; discard the stems.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 14 to 16 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain the pasta thoroughly.

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

Once the pasta has cooked for about 10 minutes, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, zucchini and summer squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until fragrant and lightly browned.

4 Finish the pasta:

To the pan of vegetables, add the cooked pasta, lemon zest, butter, half the pecorino cheese, the juice of all 4 lemon wedges and ½ cup of the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste and remove from heat.

Finish the pasta:
Plate your dish:
5 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the mint and remaining pecorino cheese. Enjoy!