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Yellow Tomato & Zucchini Pasta
with Garlic Ricotta
25 minWellness at Blue Apron
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2 Servings
- Est. 730 Cals/serving
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For this bright, summery pasta, we’re making a sunny yellow tomato sauce to toss with sautéed zucchini and tender cavatelli, whose slightly open shape is perfect for catching every bit of sauce. It’s all topped with a dollop of garlic ricotta for a rich, creamy finish.
Get Cooking
fresh
ingredients
Title
- 10 oz Fresh Cavatelli Pasta (Previously Frozen)
- 1 14-Ounce Can Whole Peeled Yellow Tomatoes
-
1 Sweet Onion
- 1 Zucchini
- 1 clove Garlic
- ½ cup Part-Skim Ricotta Cheese
-
1 oz Sliced Roasted Red Peppers
- ¼ cup Grated Pecorino Cheese
- ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the garlic ricotta:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and small dice the onion. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the ricotta, half the pecorino, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.
3
Cook the zucchini:
While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon 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; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to plate and cover with foil to keep warm. Wipe out the pan.
4
Make the sauce:
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the prepared tomatoes (carefully, as the liquid may splatter) 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 occasionally, 4 to 5 minutes, or until the liquid is thickened.
5
Finish & serve your dish:
To the pan, add the cooked pasta, cooked zucchini, chopped peppers, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until 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 garlic ricotta. Garnish with the remaining pecorino. Enjoy!
1
Prepare the ingredients & make the garlic ricotta:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and small dice the onion. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the ricotta, half the pecorino, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.
3
Cook the zucchini:
While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon 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; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to plate and cover with foil to keep warm. Wipe out the pan.
4
Make the sauce:
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the prepared tomatoes (carefully, as the liquid may splatter) 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 occasionally, 4 to 5 minutes, or until the liquid is thickened.
5
Finish & serve your dish:
To the pan, add the cooked pasta, cooked zucchini, chopped peppers, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until 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 garlic ricotta. Garnish with the remaining pecorino. Enjoy!
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