Pesto Pasta with Zucchini & Lemon Ricotta
Fast & Easy

Pesto Pasta

with Zucchini & Lemon Ricotta

25 MIN
+$4.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

Available Options

  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
  • add Prosciutto
    add 3 oz Antibiotic-Free Prosciutto
    • add Prosciutto

    From the Test Kitchen

    This pasta gets its verdant color two ways: we’re stirring in tender zucchini (sautéed with red pepper flakes for a lightly spicy kick), then bringing it all together with our herbaceous basil pesto. A spoonful of creamy ricotta—mixed with a bit of parmesan and lemon juice for bright, rich flavor—is perfect for stirring into every bite.
    CLICK FOR RECIPE CARD

    Get Plans
    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Pesto Pasta with Zucchini & Lemon Ricotta
    Title
    • 3 oz Prosciutto
    • 6 oz Cavatappi Pasta
    • ⅓ cup Basil Pesto
    • 1 Lemon
    • ½ cup Part-Skim Ricotta Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 cloves Garlic
    • 1 oz Sliced Roasted Red Peppers
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Mascarpone Cheese
    • 1 Zucchini
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    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. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Roughly chop the peppers.

    Cook the zucchini
    2 Cook the zucchini

    In a large pan (nonstick, if you have one), 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 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, 1 to 2 minutes, or until lightly browned and slightly softened. Turn off the heat.

    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

    Make the lemon ricotta
    4 Make the lemon ricotta

    Meanwhile, in a bowl, combine the ricotta, half the parmesan, and the juice of 2 lemon wedges. Season with salt and pepper.

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

    To the pan of cooked zucchini, add the cooked pasta, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the pesto and chopped peppers until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the lemon ricotta, prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), and remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Get Plans

    Pesto Pasta

    Prepare the ingredients
    1 Prepare the ingredients

    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. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Roughly chop the peppers.

    2 Cook the zucchini

    In a large pan (nonstick, if you have one), 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 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, 1 to 2 minutes, or until lightly browned and slightly softened. Turn off the heat.

    Cook the zucchini
    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

    4 Make the lemon ricotta

    Meanwhile, in a bowl, combine the ricotta, half the parmesan, and the juice of 2 lemon wedges. Season with salt and pepper.

    Make the lemon ricotta
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pan of cooked zucchini, add the cooked pasta, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the pesto and chopped peppers until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the lemon ricotta, prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), and remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy!

    Browse Steps
    1 of 5