Pesto & Goat Cheese Fettuccine Fill 1 Created with Sketch.

with Zucchini

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

To deliciously bring together tender fettuccine and zucchini (sautéed with just a bit of red pepper flakes for a kick), we’re tossing them with our vibrant basil pesto and creamy, tangy goat cheese.

Get Cooking
fresh
ingredients
Pesto & Goat Cheese Fettuccine with Zucchini
Title
  • ½ lb Fettuccine Pasta
  • 1 Zucchini
  • 2 cloves Garlic
  • ⅓ cup Basil Pesto
  • 0.7 oz Grana Padano Cheese
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Spreadable Goat Cheese
  • ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
step-by-step
instructions
Cook the pasta:
1 Cook the pasta:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 3/4 cup of the pasta cooking water, drain thoroughly and return to the pot. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Grate the Grana Padano on the small side of a box grater.

Cook the zucchini:
3 Cook the zucchini:

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

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

To the pot of cooked pasta, add the cooked zucchini, chopped peppers, pesto, goat cheese, and half the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta garnished with the grated Grana Padano. 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 any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the pasta:
1 Cook the pasta:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 3/4 cup of the pasta cooking water, drain thoroughly and return to the pot. 

2 Prepare the ingredients:

Meanwhile, wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Grate the Grana Padano on the small side of a box grater.

Prepare the ingredients:
Cook the zucchini:
3 Cook the zucchini:

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked zucchini, chopped peppers, pesto, goat cheese, and half the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta garnished with the grated Grana Padano. Enjoy! 

Finish the pasta & serve your dish: