Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
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. If necessary, peel the garlic, then roughly chop. Quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat.
Add the pasta to the pot of boiling water and cook, stirring occasionally, 8 to 10 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 and return to the pot.
While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a plate and immediately season with salt and pepper. Wipe out the pan.
While the pasta continues to cook, in the same pan, heat 2 teaspoons 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 lightly browned. Add the chopped garlic, seasoned tomatoes, and saffron. Cook, stirring frequently, 1 to 2 minutes, or until softened and combined. Turn off the heat.
Add the cooked vegetables, butter, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!
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. If necessary, peel the garlic, then roughly chop. Quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat.
Add the pasta to the pot of boiling water and cook, stirring occasionally, 8 to 10 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 and return to the pot.
While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a plate and immediately season with salt and pepper. Wipe out the pan.
While the pasta continues to cook, in the same pan, heat 2 teaspoons 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 lightly browned. Add the chopped garlic, seasoned tomatoes, and saffron. Cook, stirring frequently, 1 to 2 minutes, or until softened and combined. Turn off the heat.
Add the cooked vegetables, butter, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!
Tips from Home Chefs