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Whole Wheat Spaghetti & Zucchini Fill 1 Created with Sketch.

with Pistachio-Spinach Pesto

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories

Pesto, a sauce originally made in Genoa, has become a hallmark of Italian cuisine. Its herbaceous, savory flavor traditionally comes from a blend of basil, nuts, grated cheese and a little bit of lemon. In this recipe, we’re taking this sauce up a notch, adding the toasty sweetness of pistachios and a peppery kick from fresh, aromatic mint.

fresh
ingredients
Whole Wheat Spaghetti & Zucchini with Pistachio-Spinach Pesto
Title
  • 4 cloves Garlic
  • 2 oz Baby Spinach
  • 2 Zucchini
  • 1 bunch Basil
  • 1 bunch Mint
  • 1 Lemon
  • 1 Red Onion
  • ¼ cup Roasted Pistachios
  • ½ cup Grated Parmesan Cheese
  • 10 oz Whole Wheat Spaghetti
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Slice the zucchini lengthwise into quarters then cut out and discard the seeds; cut the zucchini into thin matchsticks. Pick the basil and mint leaves off the stems; discard the stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the peel to get 2 teaspoons of lemon zest. Cut the lemon into quarters and remove the seeds. Peel and thinly slice the onion.
Make the pesto sauce:
2 Make the pesto sauce:
Very finely chop the spinach, basil, mint, and pistachios. Combine in a medium bowl. Stir in the lemon zest, and all but a pinch of the Parmesan cheese (save the rest for garnish). Slowly whisk in enough olive oil to create a rough paste. Season with salt and pepper to taste.
Cook the vegetables:
3 Cook the vegetables:
In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and season with salt and pepper. Cook 2 to 3 minutes, or until the onion has softened. Add the zucchini and season with salt and pepper. Cook 4 to 6 minutes, or until softened, stirring occasionally.
Cook the pasta:
4 Cook the pasta:
While the vegetables cook, add the spaghetti to the boiling water. Cook 8 to 10 minutes, or until the pasta is al dente (still slightly firm to the bite). Remove from heat, drain thoroughly and set aside.
Combine the vegetables, pasta & pesto:
5 Combine the vegetables, pasta & pesto:
Add the cooked pasta and ½ cup of water to the pan of vegetables. Continue cooking, still on medium, 2 to 3 minutes, or until well combined and warmed through. Remove from heat and stir in the pesto and the juice of all 4 lemon wedges; season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
To plate your dish, divide the pasta and vegetables between 2 bowls. Garnish with the remaining Parmesan cheese. 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:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Slice the zucchini lengthwise into quarters then cut out and discard the seeds; cut the zucchini into thin matchsticks. Pick the basil and mint leaves off the stems; discard the stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the peel to get 2 teaspoons of lemon zest. Cut the lemon into quarters and remove the seeds. Peel and thinly slice the onion.
2 Make the pesto sauce:
Very finely chop the spinach, basil, mint, and pistachios. Combine in a medium bowl. Stir in the lemon zest, and all but a pinch of the Parmesan cheese (save the rest for garnish). Slowly whisk in enough olive oil to create a rough paste. Season with salt and pepper to taste.
Make the pesto sauce:
Cook the vegetables:
3 Cook the vegetables:
In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and season with salt and pepper. Cook 2 to 3 minutes, or until the onion has softened. Add the zucchini and season with salt and pepper. Cook 4 to 6 minutes, or until softened, stirring occasionally.
4 Cook the pasta:
While the vegetables cook, add the spaghetti to the boiling water. Cook 8 to 10 minutes, or until the pasta is al dente (still slightly firm to the bite). Remove from heat, drain thoroughly and set aside.
Cook the pasta:
Combine the vegetables, pasta & pesto:
5 Combine the vegetables, pasta & pesto:
Add the cooked pasta and ½ cup of water to the pan of vegetables. Continue cooking, still on medium, 2 to 3 minutes, or until well combined and warmed through. Remove from heat and stir in the pesto and the juice of all 4 lemon wedges; season with salt and pepper to taste.
6 Plate your dish:
To plate your dish, divide the pasta and vegetables between 2 bowls. Garnish with the remaining Parmesan cheese. Enjoy!
Plate your dish: