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Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Stack the pasta sheets on a work surface. Cut lengthwise into 1/2-inch-wide pieces; carefully separate the layers. Halve, peel, and small dice the onion. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 4 cloves of garlic. Grate the fontina on the large side of a box grater. Roughly chop the almonds. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. In a bowl, combine the breadcrumbs, chopped almonds, lemon zest, and 2 tablespoons of olive oil; season with salt and pepper.
Add the pappardelle to the pot of boiling water. Cook, stirring occasionally, 2 to 3 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 rinse under cold water to prevent the pasta from sticking.
In a large pan (cast iron or oven-safe, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the chopped garlic and spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the spinach is wilted. Add the cooked pasta, pesto, cream (shaking the packet before opening), mascarpone, half the reserved pasta cooking water (carefully, as the liquid may splatter), and the juice of 2 lemon wedges (you will have extra). Cook, stirring constantly, 1 to 2 minutes, or until the sauce is slightly thickened and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat.
If your pan isn’t oven-safe, transfer the cooked pasta, vegetables, and sauce to a baking dish. Evenly top with the cooked pancetta, grated fontina, mozzarella (tearing into bite-sized pieces before adding), and almond breadcrumbs; season with salt and pepper. Bake 5 to 7 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven. Let stand at least 2 minutes before serving. Enjoy!
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Stack the pasta sheets on a work surface. Cut lengthwise into 1/2-inch-wide pieces; carefully separate the layers. Halve, peel, and small dice the onion. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 4 cloves of garlic. Grate the fontina on the large side of a box grater. Roughly chop the almonds. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. In a bowl, combine the breadcrumbs, chopped almonds, lemon zest, and 2 tablespoons of olive oil; season with salt and pepper.
Add the pappardelle to the pot of boiling water. Cook, stirring occasionally, 2 to 3 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 rinse under cold water to prevent the pasta from sticking.
In a large pan (cast iron or oven-safe, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the chopped garlic and spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the spinach is wilted. Add the cooked pasta, pesto, cream (shaking the packet before opening), mascarpone, half the reserved pasta cooking water (carefully, as the liquid may splatter), and the juice of 2 lemon wedges (you will have extra). Cook, stirring constantly, 1 to 2 minutes, or until the sauce is slightly thickened and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat.
If your pan isn’t oven-safe, transfer the cooked pasta, vegetables, and sauce to a baking dish. Evenly top with the cooked pancetta, grated fontina, mozzarella (tearing into bite-sized pieces before adding), and almond breadcrumbs; season with salt and pepper. Bake 5 to 7 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven. Let stand at least 2 minutes before serving. Enjoy!
Tips from Home Chefs