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Pasta & Creamy Tomato Sauce Fill 1 Created with Sketch.

with Summer Vegetables

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Ruffled whole grain creste de 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, fresh oregano, capers, and more.

Get Cooking
fresh
ingredients
Pasta & Creamy Tomato Sauce with Summer Vegetables
Title
  • 6 oz Whole Grain Creste De Gallo Pasta
  • ½ lb Cocktail Tomatoes
  • 1 Zucchini
  • 2 cloves Garlic
  • 1 bunch Oregano
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Capers
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Grated Pecorino Cheese
  • 2 Tbsps Tomato Paste
step-by-step
instructions
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. Peel and roughly chop the garlic. Pick the oregano leaves off the stems; discard the stems. Quarter the tomatoes; place in a bowl and season with salt and pepper. 

Start the zucchini:
2 Start the zucchini:

In a medium pan, heat 1 tablespoon 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. 

Cook the pasta:
3 Cook the pasta:

While the zucchini cooks, add the pasta to the pot of boiling water and 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. 

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

To the pan of zucchini, add the chopped garlic, peppers, 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 & serve your dish:
5 Finish & 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 vigorously, 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. Serve the finished pasta garnished with the pecorino cheese. Enjoy!

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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 any time with a week's notice. We can't wait to cook with you!

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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. Peel and roughly chop the garlic. Pick the oregano leaves off the stems; discard the stems. Quarter the tomatoes; place in a bowl and season with salt and pepper. 

2 Start the zucchini:

In a medium pan, heat 1 tablespoon 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. 

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

While the zucchini cooks, add the pasta to the pot of boiling water and 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. 

4 Finish the zucchini & make the sauce:

To the pan of zucchini, add the chopped garlic, peppers, 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 & serve your dish:
5 Finish & 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 vigorously, 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. Serve the finished pasta garnished with the pecorino cheese. Enjoy!