Pasta & Creamy Tomato Sauce with Summer Vegetables

Pasta & Creamy Tomato Sauce

with Summer Vegetables

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Ruffled whole grain creste di gallo—whose name translates to “rooster crest” in Italian—is the perfect match for our creamy tomato sauce, packed with flavor from crushed red pepper flakes, fresh oregano, capers, and more.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Pasta & Creamy Tomato Sauce with Summer Vegetables
Title
time-saving
tips & techniques
Creste de Gallo Pasta
Tomato Paste
Pecorino Cheese
Oregano
How To: Peel Garlic
Mascarpone
Zucchini
Red Pepper Flakes
How To: Safely Cut Round Vegetables
Garlic
Capers
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Pick the oregano leaves off the stems; discard the stems. Quarter the tomatoes; place in a bowl and season with salt and pepper.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. 

Start the zucchini:
3 Start the zucchini:

While the pasta cooks, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. 

Finish the zucchini & make the sauce:
4 Finish the zucchini & make the sauce:

To the pan, add the chopped garlic, capers, oregano leaves, tomato paste, and as much of the 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 3 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. 

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the finished zucchini and sauce, seasoned tomatoes, mascarpone cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Serve the finished pasta garnished with the pecorino cheese. Enjoy!

Tips from Home Chefs

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Pasta & Creamy Tomato Sauce

Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Pick the oregano leaves off the stems; discard the stems. Quarter the tomatoes; place in a bowl and season with salt and pepper.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. 

Cook the pasta:
Start the zucchini:
3 Start the zucchini:

While the pasta cooks, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. 

4 Finish the zucchini & make the sauce:

To the pan, add the chopped garlic, capers, oregano leaves, tomato paste, and as much of the 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 3 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. 

Finish the zucchini & make the sauce:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the finished zucchini and sauce, seasoned tomatoes, mascarpone cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Serve the finished pasta garnished with the pecorino cheese. Enjoy!

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