Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Wheelies Pasta & Heirloom Tomato Sauce Fill 1 Created with Sketch.

with Summer Squash & Red Leaf Lettuce-Goat Cheese Salad

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This easy, seasonal recipe celebrates the sunshine—by harnessing its bright hues in a homemade tomato sauce. We’re lightly coating fun-shaped, whole-grain pasta in a sauce made with vibrant heirloom tomato and summer squash (and thickened with a little butter and Parmesan). Mild and delicately sweet, it makes delicious use of summer’s best produce. To round out the hearty pasta, we’re making a salad with crisp red leaf lettuce, creamy goat cheese and crunchy almonds.

fresh
ingredients
Wheelies Pasta & Heirloom Tomato Sauce  with Summer Squash & Red Leaf Lettuce-Goat Cheese Salad
Title
  • ¾ lb Wheelies Pasta
  • 3 cloves Garlic
  • 1 head Red Leaf Lettuce
  • 1 lb Summer Squash
  • 1 Heirloom Tomato
  • 1 large bunch Basil
  • 3 Tbsps Butter
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Sliced Almonds
  • ½ cup Crumbled Goat Cheese
  • ½ cup Grated Parmesan Cheese
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 large pot of salted water to boiling on high. Peel and mince the garlic. Trim off and discard the ends of the squash; medium dice the squash. Core and medium dice the tomato. Pick the basil leaves off the stems; discard the stems. Cut off and discard the root end of the lettuce; roughly chop the leaves.

Start the sauce:
2 Start the sauce:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and lightly browned.

Add the tomato:
3 Add the tomato:

Add the tomato to the pan of garlic and squash; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until thickened and saucy. Remove from heat.

Cook the pasta:
4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.

Finish the sauce & pasta:
5 Finish the sauce & pasta:

To the pan of sauce, add the cooked pasta, butter, ¾ of the Parmesan cheese, half the basil (tearing just before adding) and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook on medium, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly 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 vinegar and remaining Parmesan cheese; 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, goat cheese and almonds; season with salt and pepper. Add as much of the dressing as you’d like (you may have extra). Toss to thoroughly coat; season with salt and pepper to taste. Transfer the salad to a serving dish. Garnish the finished pasta with the remaining basil (tearing just before adding). Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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 large pot of salted water to boiling on high. Peel and mince the garlic. Trim off and discard the ends of the squash; medium dice the squash. Core and medium dice the tomato. Pick the basil leaves off the stems; discard the stems. Cut off and discard the root end of the lettuce; roughly chop the leaves.

2 Start the sauce:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and lightly browned.

Start the sauce:
Add the tomato:
3 Add the tomato:

Add the tomato to the pan of garlic and squash; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until thickened and saucy. Remove from heat.

4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Finish the sauce & pasta:
5 Finish the sauce & pasta:

To the pan of sauce, add the cooked pasta, butter, ¾ of the Parmesan cheese, half the basil (tearing just before adding) and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook on medium, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly 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 vinegar and remaining Parmesan cheese; 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, goat cheese and almonds; season with salt and pepper. Add as much of the dressing as you’d like (you may have extra). Toss to thoroughly coat; season with salt and pepper to taste. Transfer the salad to a serving dish. Garnish the finished pasta with the remaining basil (tearing just before adding). Enjoy!

Make the salad & serve your dish: