Cioppino Tagliatelle
Blue ApronVegetarian
✓ Available this week · Aug 3 to Aug 9, 2026
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Based on this meal's macros per serving
✕ High protein
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
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How to make it
1
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Rinse and dry all produce. Mince the garlic. Pick and roughly chop the parsley. Pick and reserve the fennel fronds; discard the stems and small dice the fennel bulb. Peel and mince the lemon rind to get 3 teaspoons of zest; cut into 6 wedges and remove seeds. Peel and small dice the onion.
2
Pat the scallops dry; season all sides. Heat 2 teaspoons oil in a large pan over high. Add the scallops and cook stirring frequently 45 seconds to 1 minute until browned. Transfer to a plate, leaving the browned bits.
3
Add 2 teaspoons olive oil to the pan over medium. Add the onion, fennel bulb, and all but a pinch of the garlic; season. Cook 2-3 minutes until softened. Stir in the tomato paste; cook stirring frequently 30 seconds to 1 minute until dark red. Add the diced tomatoes, lemon zest, half the parsley, half the fennel fronds, as much red pepper flake as you like, and 1/2 cup water; season. Cook stirring occasionally 10-12 minutes until slightly reduced.
4
While the sauce reduces, add the pasta to the boiling water. Cook 2-3 minutes until just shy of al dente. Reserve 1 cup pasta water; drain.
5
Add the drained pasta and seared scallops to the pan. Gradually stir in the reserved pasta water until combined. Cook 2-3 minutes until heated through and slightly thickened. Remove from heat and stir in the juice of 2 lemon wedges. Taste and season.
6
In a small bowl, combine the mayonnaise, remaining garlic, paprika, and the juice of 2 lemon wedges; season. Halve the baguette horizontally, quarter crosswise; place on a sheet pan and drizzle with olive oil. Toast in the oven 2-4 minutes until golden. Divide the pasta between 2 bowls. Garnish with the remaining parsley, fennel fronds, and lemon wedges. Spread the aioli on the toasted baguette and serve on the side.
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Blue Apron
Cioppino Tagliatelle
Blue Apron puts Cioppino Tagliatelle with with Bay Scallops, Toasted Baguette & Garlic Aioli on the menu as a Vegetarian dish that holds up on a weeknight without asking much of the cook.
Tagliatelle are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm wide. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Rinse and dry all produce. Mince the garlic. Pick and roughly chop the parsley. Pick and reserve the fennel fronds; discard the stems and small dice the fennel bulb. Peel and mince the lemon rind to get 3 teaspoons of zest; cut into 6 wedges and remove seeds. Peel and small dice the onion.
- Pat the scallops dry; season all sides. Heat 2 teaspoons oil in a large pan over high. Add the scallops and cook stirring frequently 45 seconds to 1 minute until browned. Transfer to a plate, leaving the browned bits.
- Add 2 teaspoons olive oil to the pan over medium. Add the onion, fennel bulb, and all but a pinch of the garlic; season. Cook 2-3 minutes until softened. Stir in the tomato paste; cook stirring frequently 30 seconds to 1 minute until dark red. Add the diced tomatoes, lemon zest, half the parsley, half the fennel fronds, as much red pepper flake as you like, and 1/2 cup water; season. Cook stirring occasionally 10-12 minutes until slightly reduced.
- While the sauce reduces, add the pasta to the boiling water. Cook 2-3 minutes until just shy of al dente. Reserve 1 cup pasta water; drain.
- Add the drained pasta and seared scallops to the pan. Gradually stir in the reserved pasta water until combined. Cook 2-3 minutes until heated through and slightly thickened. Remove from heat and stir in the juice of 2 lemon wedges. Taste and season.
- In a small bowl, combine the mayonnaise, remaining garlic, paprika, and the juice of 2 lemon wedges; season. Halve the baguette horizontally, quarter crosswise; place on a sheet pan and drizzle with olive oil. Toast in the oven 2-4 minutes until golden. Divide the pasta between 2 bowls. Garnish with the remaining parsley, fennel fronds, and lemon wedges. Spread the aioli on the toasted baguette and serve on the side.
Cioppino Tagliatelle is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Cioppino Tagliatelle?
Cioppino Tagliatelle is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
How long does Cioppino Tagliatelle take to prepare?
Cioppino Tagliatelle is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
Sources: Wikipedia
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