Wellness Grain

Summer Vegetable Whole Grain Pasta

with Lemon-Pesto Sauce & Parmesan

30 MIN

+$4.99/serving 2 Servings

Wellness at Blue Apron

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add Prosciutto

From the Test Kitchen

Our hearty whole grain pasta, with its ruffled shape, is perfect for soaking up a bright sauce of basil pesto, lemon juice, and creamy mascarpone, plus bites of sweet, seasonal corn and zucchini.
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Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
6 oz Whole Grain Radiator Pasta (Contains 34 G Whole Grain Per 2 Oz Serving)
3 Tbsps Basil Pesto
2 ears Of Corn
1 Zucchini
2 Tbsps Mascarpone Cheese
1 Lemon
¼ cup Grated Parmesan Cheese
¼ tsp Crushed Red Pepper Flakes
2 Scallions

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. Medium dice the zucchini. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 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.

3 Slice & crisp the proscuitto

Meanwhile, stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

4 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions 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 frequently, 1 to 2 minutes, or until combined and the vegetables are softened. Turn off the heat.

5 Finish the pasta & serve your dish

To the pan of cooked vegetables, add the cooked pasta, pesto, lemon juice, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; stir in the mascarpone until combined and 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 crisped prosciutto. Garnish with the parmesan and sliced green tops of the scallions. Enjoy!