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Fresh Lemon Linguine Fill 1 Created with Sketch.

with Summer Vegetable Sauce & Seasoned Ricotta

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories

Lemon is a simply incredible ingredient. A little bit of lemon juice can completely transform a dish, highlighting sweet notes with tart contrast and bringing the dish’s flavors together. In this summer dinner, we’re making lemon the centerpiece by using fresh lemon linguine. Subtly citrusy in flavor, the lemon linguine adds a zesty layer of complexity—perfectly complemented by the classic tomato sauce (thickened with late-summer squash), fresh basil and fluffy, seasoned ricotta.

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ingredients
Fresh Lemon Linguine with Summer Vegetable Sauce & Seasoned Ricotta
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 the garlic; thinly slice 3 of the garlic cloves. Mince the remaining garlic clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Trim off and discard the stem end of the squash; cut into 2-inch-long sticks. Core and large dice the tomato. Peel, halve and thinly slice the onion. Pick the basil leaves off the stems; discard the stems.

Start the sauce:
2 Start the sauce:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced garlic and onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the tomato and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thickened and saucy.

Season the ricotta:
3 Season the ricotta:

While the sauce cooks, in a small bowl, combine the ricotta cheese and garlic paste. Stir in a drizzle of olive oil and season with salt and pepper to taste.

Finish the sauce:
4 Finish the sauce:

Add the squash to the pan of sauce; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened.

Cook the pasta:
5 Cook the pasta:

While the squash cooks, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta and transfer directly to the pan of sauce.

Finish & plate your dish:
6 Finish & plate your dish:

Add all but a pinch of the Parmesan cheese and ½ cup of the reserved pasta cooking water to the pan of cooked pasta and sauce. Cook, stirring frequently, 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.) Remove from heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Top each with half the seasoned ricotta cheese. Garnish with the basil (tearing just before adding) and the remaining Parmesan 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 the garlic; thinly slice 3 of the garlic cloves. Mince the remaining garlic clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Trim off and discard the stem end of the squash; cut into 2-inch-long sticks. Core and large dice the tomato. Peel, halve and thinly slice the onion. Pick the basil leaves off the stems; discard the stems.

2 Start the sauce:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced garlic and onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the tomato and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thickened and saucy.

Start the sauce:
Season the ricotta:
3 Season the ricotta:

While the sauce cooks, in a small bowl, combine the ricotta cheese and garlic paste. Stir in a drizzle of olive oil and season with salt and pepper to taste.

4 Finish the sauce:

Add the squash to the pan of sauce; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened.

Finish the sauce:
5 Cook the pasta:

While the squash cooks, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta and transfer directly to the pan of sauce.

6 Finish & plate your dish:

Add all but a pinch of the Parmesan cheese and ½ cup of the reserved pasta cooking water to the pan of cooked pasta and sauce. Cook, stirring frequently, 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.) Remove from heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Top each with half the seasoned ricotta cheese. Garnish with the basil (tearing just before adding) and the remaining Parmesan cheese. Enjoy!

Finish & plate your dish: