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Whole Grain Pasta & Tomato Sauce Fill 1 Created with Sketch.

with Roasted Vegetables & Ricotta

Quick & Easy
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

The lightly creamy sauce for our pasta gets pops of brightness from whole roasted tomatoes and briny capers. It’s a perfect pairing for whole grain pipe rigate, whose ridged shape easily holds onto the sauce.

Get Cooking
fresh
ingredients
Whole Grain Pasta & Tomato Sauce with Roasted Vegetables & Ricotta
Title
  • 1 lb Whole Grain Pipe Rigate Pasta
  • 1 15-Ounce Can Crushed Tomatoes
  • ½ lb Grape Or Cherry Tomatoes
  • 2 Zucchini
  • 2 cloves Garlic
  • ½ cup Part-Skim Ricotta Cheese
  • ¼ cup Grated Pecorino Cheese
  • 1 Tbsp Capers
  • 2 Tbsps Crème Fraîche
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the foil. Add the fresh tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer and roast 14 to 16 minutes, or until softened. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the vegetables roast, if necessary, peel the garlic, then roughly chop. In a bowl, combine the ricotta cheese, pecorino cheese, a pinch of the Italian seasoning, and a drizzle of olive oil. Season with salt and pepper. 

Make the sauce:
3 Make the sauce:

While the vegetables continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium high until hot. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the crushed tomatoes, remaining Italian seasoning, 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, 3 to 4 minutes, or until slightly thickened. Turn off the heat. 

Cook the pasta:
4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water and cook 4 to 5 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot. 

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

To the pot of cooked pasta, add the sauce, roasted vegetables, créme fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished pasta topped with the seasoned ricotta. 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 & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the foil. Add the fresh tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer and roast 14 to 16 minutes, or until softened. Remove from the oven. 

2 Prepare the remaining ingredients:

While the vegetables roast, if necessary, peel the garlic, then roughly chop. In a bowl, combine the ricotta cheese, pecorino cheese, a pinch of the Italian seasoning, and a drizzle of olive oil. Season with salt and pepper. 

Prepare the remaining ingredients:
Make the sauce:
3 Make the sauce:

While the vegetables continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium high until hot. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the crushed tomatoes, remaining Italian seasoning, 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, 3 to 4 minutes, or until slightly thickened. Turn off the heat. 

4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water and cook 4 to 5 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot. 

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

To the pot of cooked pasta, add the sauce, roasted vegetables, créme fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished pasta topped with the seasoned ricotta. Enjoy!