Make It Vegetarian

Pesto Whole Grain Pasta

with Zucchini, Tomatoes & Romano

30 MIN

2 Servings

Wellness at Blue Apron

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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.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

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

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30g Of Protein

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Keto Friendly

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45g Of Protein

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Nutritionist's Pick

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Wheat Free

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Reduced Sodium

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Vegan

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Make it Vegetarian

From the Test Kitchen

This vibrant shrimp dish features our new whole grain radiator pasta, which boasts a hearty texture and a ruffled shape that's perfect for soaking up sauces, like our fragrant basil pesto.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Whole Grain Radiator Pasta (Contains 34 G Whole Grain Per 2 Oz Serving)
½ lb Broccoli
1 Zucchini
3 Tbsps Basil Pesto
4 oz Grape Tomatoes
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Capers
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
¼ cup Grated Romano Cheese
1 oz Sliced Roasted Red Peppers

step-by-step

instructions

Cook Along

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. Halve the tomatoes. Place in a medium bowl; drizzle with olive oil and season with salt and pepper. Roughly chop the peppers. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

3 Cook the zucchini

Meanwhile, in a medium 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, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.

4 Cook the broccoli

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets in an even layer. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the spice blend 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 softened. Turn off the heat.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked broccoli, cooked zucchini and tomatoes, pesto, capers, chopped peppers, and a drizzle of olive oil. Season with salt and pepper. Stir to thoroughly combine. Serve the finished pasta garnished with the cheese. Enjoy!