Summer Squash Cavatappi Pasta with Fresh Mozzarella & Chopped Salad

Summer Squash Cavatappi Pasta

with Fresh Mozzarella & Chopped Salad

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

In this Italian summer classic, we’re using a special kind of fresh mozzarella in two ways to give the dish a touch of richness. First, you’ll toss small, bite-sized mozzarella balls (called either "ciliegine" or "bocconcini," Italian for "small cherry" and "little mouthfuls") in at the very end. This allows the cheese to melt slightly and lend its mild creaminess to the green summer squash and swirly cavatappi pasta. Second, you’ll use the mozzarella as a tasty garnish alongside fresh, cooling basil.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
fresh
ingredients
Summer Squash Cavatappi Pasta with Fresh Mozzarella & Chopped Salad
Title
  • ¾ lb Cavatappi Pasta
  • ½ lb Fresh Mozzarella Cheese
  • 8 oz Cherry Tomatoes
  • 4 cloves Garlic
  • 1½ lbs Green Summer Squash
  • 1 Cucumber
  • 1 head Iceberg Lettuce
  • 1 Lemon
  • 1 large bunch Basil
  • 1 tsp Italian Seasoning
  • ½ cup Grated Pecorino Cheese
  • ¼ cup Mayonnaise
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and thinly slice the garlic. Halve the squash lengthwise, then slice into ¼-inch-thick pieces. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber. Remove and discard the lettuce core; roughly chop the leaves. Halve the cherry tomatoes. Quarter and deseed the lemon. Pick the basil leaves off the stems; discard the stems.

Make the dressing:
2 Make the dressing:

In a small bowl, combine the mayonnaise, Italian seasoning, ¼ of the pecorino cheese and the juice of 2 lemon wedges; season with salt and pepper to taste.

Cook the pasta:
3 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta.

Cook the squash:
4 Cook the squash:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and lightly browned.

Finish the pasta:
5 Finish the pasta:

To the pot of squash, add the cooked pasta, half the basil, 2/3 of the mozzarella cheese, the remaining pecorino cheese, the juice of the remaining lemon wedges and ½ cup of the reserved pasta cooking water. Cook, stirring occasionally, 1 to 2 minutes, or until the pasta is coated in the sauce and the mozzarella cheese has melted; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Transfer to a serving dish.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

In a large bowl, combine the lettuce, tomatoes and cucumber; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished pasta with the remaining basil and mozzarella cheese. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and thinly slice the garlic. Halve the squash lengthwise, then slice into ¼-inch-thick pieces. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber. Remove and discard the lettuce core; roughly chop the leaves. Halve the cherry tomatoes. Quarter and deseed the lemon. Pick the basil leaves off the stems; discard the stems.

2 Make the dressing:

In a small bowl, combine the mayonnaise, Italian seasoning, ¼ of the pecorino cheese and the juice of 2 lemon wedges; season with salt and pepper to taste.

Make the dressing:
3 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta.

4 Cook the squash:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and lightly browned.

Cook the squash:
Finish the pasta:
5 Finish the pasta:

To the pot of squash, add the cooked pasta, half the basil, 2/3 of the mozzarella cheese, the remaining pecorino cheese, the juice of the remaining lemon wedges and ½ cup of the reserved pasta cooking water. Cook, stirring occasionally, 1 to 2 minutes, or until the pasta is coated in the sauce and the mozzarella cheese has melted; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Transfer to a serving dish.

6 Make the salad & serve your dish:

In a large bowl, combine the lettuce, tomatoes and cucumber; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished pasta with the remaining basil and mozzarella cheese. Serve with the salad on the side. Enjoy!

Make the salad & serve your dish:
Browse Steps
1 of 6