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Pasta Primavera Fill 1 Created with Sketch.

with Grana Padano Cheese

Quick & Easy
Quick & Easy
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

At its simplest, pasta primavera is a dish that celebrates a medley of seasonal produce often paired with lightly sauced pasta. This simple take stars juicy tomatoes and tender zucchini tossed with whole grain creste de gallo and a touch of butter.

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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. Quarter the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Cut off and discard the stem of the pepperoncini; roughly chop. Roughly chop the spinach. Grate the Grana Padano cheese on the small side of a box grater. 

Cook the vegetables:
2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, seasoned tomatoes, 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 frequently, 2 to 3 minutes, or until softened. Turn off the heat. 

Cook the pasta:
3 Cook the pasta:

While the vegetables cook, 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 pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked vegetables, butter, mascarpone cheese, chopped olives, pepperoncini, and spinach, half the grated Grana Padano 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. Season with salt and pepper to taste. Serve the finished pasta garnished with the remaining grated Grana Padano cheese. Enjoy! 

Tips from Home Chefs

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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. Quarter the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Cut off and discard the stem of the pepperoncini; roughly chop. Roughly chop the spinach. Grate the Grana Padano cheese on the small side of a box grater. 

2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, seasoned tomatoes, 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 frequently, 2 to 3 minutes, or until softened. Turn off the heat. 

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

While the vegetables cook, 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 pasta & serve your dish:

To the pot of cooked pasta, add the cooked vegetables, butter, mascarpone cheese, chopped olives, pepperoncini, and spinach, half the grated Grana Padano 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. Season with salt and pepper to taste. Serve the finished pasta garnished with the remaining grated Grana Padano cheese. Enjoy! 

Finish the pasta & serve your dish: