✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein
Would you order this again?
Be the first to weigh in, it takes one tap.
Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Italian
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
How to make it
1
Rinse and dry all produce. Bring a large pot of salted water to a boil. Peel and finely chop the garlic.
2
Heat 1 teaspoon olive oil in a large pan over medium-high. Working in batches, add the spinach; season. Cook stirring occasionally 2-3 minutes per batch until wilted. Transfer to a strainer over a bowl. Press down to release as much liquid as possible; discard the liquid. Transfer to a board and finely chop. Wipe out the pan.
3
Heat 1 teaspoon olive oil in the same pan over medium-high. Add the garlic and as much red pepper flake as you like. Cook stirring frequently 30 seconds to 1 minute until fragrant. Add the tomatoes; season. Cook stirring occasionally and crushing the tomatoes 5-7 minutes until slightly thickened. Taste and season.
4
Once the sauce has been cooking about 5 minutes, separate the pasta strands by hand and add to the boiling water. Cook 2-3 minutes until just shy of al dente. Drain, reserving 3/4 cup pasta water.
5
Add the cooked pasta, chopped spinach, butter, and half the reserved pasta water to the pan. Cook over medium-high, stirring vigorously, 1-2 minutes until thoroughly coated, adding more water gradually if needed. Remove from heat and stir in the goat cheese. Taste and season.
6
Divide between 2 dishes. Top with parmesan.
Rate this meal
Tap a star, no signup. Real diner ratings help others choose.
0.0/5 · 0 ratings
📷 Community photos
📸
Cooked Fresh Basil Fettuccine? Show it off.
No review needed, just your photo. Tag your Instagram and you could be our Photo of the Week.
By uploading you confirm it's your photo and grant MealFan permission to display it. Photos appear after a quick review.
★★★★★Be the first to review this meal
Made Fresh Basil Fettuccineadd a photo 📸, it takes 30 seconds and helps thousands of other home cooks decide.
Tried this meal? Tap to rate it✓ Thanks for rating!
Would you order this meal again?
One tap, no signup, be the first
★★★★★ 45+ services reviewed · No sponsors
Want this Blue Apron meal?
Best Blue Apron deal right now$110 off your first 5 boxes
Enter your email and I will send you the deal link, plus the meals actually worth ordering each week. I test with my own money and check prices weekly.
Menus rotate every week, so the current lineup will not last.
With Datterini Tomatoes & Goat Cheese makes Fresh Basil Fettuccine one of the Vegetarian options in Blue Apron's rotating weekly lineup.
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.
⏱️ Est. time: 48 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Rinse and dry all produce. Bring a large pot of salted water to a boil. Peel and finely chop the garlic.
Heat 1 teaspoon olive oil in a large pan over medium-high. Working in batches, add the spinach; season. Cook stirring occasionally 2-3 minutes per batch until wilted. Transfer to a strainer over a bowl. Press down to release as much liquid as possible; discard the liquid. Transfer to a board and finely chop. Wipe out the pan.
Heat 1 teaspoon olive oil in the same pan over medium-high. Add the garlic and as much red pepper flake as you like. Cook stirring frequently 30 seconds to 1 minute until fragrant. Add the tomatoes; season. Cook stirring occasionally and crushing the tomatoes 5-7 minutes until slightly thickened. Taste and season.
Once the sauce has been cooking about 5 minutes, separate the pasta strands by hand and add to the boiling water. Cook 2-3 minutes until just shy of al dente. Drain, reserving 3/4 cup pasta water.
Add the cooked pasta, chopped spinach, butter, and half the reserved pasta water to the pan. Cook over medium-high, stirring vigorously, 1-2 minutes until thoroughly coated, adding more water gradually if needed. Remove from heat and stir in the goat cheese. Taste and season.
Fresh Basil Fettuccine is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Fresh Basil Fettuccine italian?
Fresh Basil Fettuccine is tagged as Italian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Fresh Basil Fettuccine take to prepare?
Fresh Basil Fettuccine is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
❓ Frequently asked questions
Does Fresh Basil Fettuccine list its allergens?+
Blue Apron does not itemize allergens for this meal, check the package label before cooking, especially for serious allergies.
What diets does Fresh Basil Fettuccine work for?+
It is tagged Italian.
Browse meal delivery by category
Meal delivery by diet: keto, low carb, vegan, paleo, gluten free, dairy free and more.
⭐ Leave a Review