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Saffron Pasta Fill 1 Created with Sketch.

with Summer Vegetables & Spicy Breadcrumbs

Quick & Easy
  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re giving this bright summer pasta a few sophisticated twists: a pinch of saffron for complex flavor, and a garnish of breadcrumbs—pan-toasted with a touch of red pepper flakes—for crispy texture.

Get Cooking
fresh
ingredients
Saffron Pasta with Summer Vegetables & Spicy Breadcrumbs
Title
  • 6 oz Lumaca Rigata Pasta
  • ½ lb Cocktail Tomatoes
  • 2 cloves Garlic
  • 1 Zucchini
  • 2 Tbsps Butter
  • ¼ cup Panko Breadcrumbs
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 pinch Saffron
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

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-thick pieces. Peel and roughly chop the garlic. Quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat.

Cook the pasta:
2 Cook the pasta:

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.

Make the spicy breadcrumbs:
3 Make the spicy breadcrumbs:

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 browned. Transfer to a plate and immediately season with salt and pepper. Wipe out the pan.

Cook the vegetables:
4 Cook the vegetables:

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 coated and softened. Turn off the heat.

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

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!

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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.

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Prepare the ingredients:
1 Prepare the ingredients:

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-thick pieces. Peel and roughly chop the garlic. Quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat.

2 Cook the pasta:

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.

Cook the pasta:
Make the spicy breadcrumbs:
3 Make the spicy breadcrumbs:

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 browned. Transfer to a plate and immediately season with salt and pepper. Wipe out the pan.

4 Cook the vegetables:

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 coated and softened. Turn off the heat.

Cook the vegetables:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

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!