Whole Grain Pasta & Summer Vegetables with Heirloom Tomato Caprese Salad

Whole Grain Pasta & Summer Vegetables

with Heirloom Tomato Caprese Salad

30 MIN
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.
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
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.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
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.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
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

From the Test Kitchen

This dish highlights some of our favorite seasonal produce, including tender squash—cooked with spicy jalapeño pepper into a flavorful sauce for hearty whole grain pasta. On the side, we’re featuring another summer gem: juicy heirloom tomato, which shines in a classic Italian caprese salad with layers of fresh mozzarella and basil. (Chefs, your heirloom tomato may be red, yellow, or green.)

See Plans
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the squash. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and roughly chop the garlic. Core the tomato; halve crosswise, then cut lengthwise into ½-inch-thick pieces. Thinly slice the mozzarella cheese. Cut off and discard the stem end of the pepper. Halve the pepper lengthwise, then thinly slice crosswise. (For a milder dish, remove and discard the ribs and seeds of the pepper.) Thoroughly wash your hands immediately after handling the pepper.

Cook the squash:
2 Cook the squash:

In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the squash and cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the olives, garlic, and as much of the pepper 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 lightly browned and fragrant.

Make the sauce:
3 Make the sauce:

Add the tomato paste to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add ½ cup of water and cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened and saucy. Turn off the heat; season with salt and pepper to taste.

Cook the pasta:
4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly.

Make the salad:
5 Make the salad:

While the pasta cooks, pick the basil leaves off the stems; discard the stems. On a serving dish, arrange the tomato and mozzarella cheese in alternating layers. Top with a drizzle of olive oil and half the basil (tearing the leaves just before adding). Season with salt and pepper to taste.

Finish the pasta & plate your dish:
6 Finish the pasta & plate your dish:

To the pan of cooked squash and sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the parmesan cheese and remaining basil (tearing the leaves just before adding). Serve with the salad on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the squash. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and roughly chop the garlic. Core the tomato; halve crosswise, then cut lengthwise into ½-inch-thick pieces. Thinly slice the mozzarella cheese. Cut off and discard the stem end of the pepper. Halve the pepper lengthwise, then thinly slice crosswise. (For a milder dish, remove and discard the ribs and seeds of the pepper.) Thoroughly wash your hands immediately after handling the pepper.

2 Cook the squash:

In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the squash and cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the olives, garlic, and as much of the pepper 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 lightly browned and fragrant.

Cook the squash:
Make the sauce:
3 Make the sauce:

Add the tomato paste to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add ½ cup of water and cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened and saucy. Turn off the heat; season with salt and pepper to taste.

4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly.

Make the salad:
5 Make the salad:

While the pasta cooks, pick the basil leaves off the stems; discard the stems. On a serving dish, arrange the tomato and mozzarella cheese in alternating layers. Top with a drizzle of olive oil and half the basil (tearing the leaves just before adding). Season with salt and pepper to taste.

6 Finish the pasta & plate your dish:

To the pan of cooked squash and sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the parmesan cheese and remaining basil (tearing the leaves just before adding). Serve with the salad on the side. Enjoy!

Finish the pasta & plate your dish:
Browse Steps
1 of 6