Vegetarian that 6% heavier than the average vegetarian meal.
Lightness2/5
Ease3/5
👍 Best for
✓ Vegetarian lovers
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ 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
Nutrition per serving
710
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Vegetarian✓ 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.
Ingredients
6 oz Cavatappi Pasta
1 each Zucchini
1 each Lemon
1 each Bell Pepper
3 tbsp Basil Pesto
¼ cup Panko Breadcrumbs
3 tbsp Roasted Garlic Pesto
⅓ cup Béchamel Sauce
¼ cup Grated Parmesan Cheese
How to make it
1
Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Finely grate the lemon zest to get 1 teaspoon (2 tsp for 4 servings). Quarter and deseed the lemon(s). Small dice the zucchini. Stem the peppers, halve lengthwise, seed, and small dice.
2
Add the pasta to the boiling water. Cook stirring occasionally 7-9 minutes until al dente. Drain, reserving 1/2 cup pasta water (1 cup for 4 servings).
3
Heat a drizzle of olive oil in a large high-sided pan over medium-high. Add the breadcrumbs; season. Cook stirring frequently 1-2 minutes until lightly browned. Add the lemon zest and stir constantly 30 seconds to 1 minute. Transfer to a bowl. Wipe out the pan.
4
Heat a drizzle of olive oil in the same pan over medium-high. Add the diced zucchini and peppers; season. Cook stirring occasionally 3-4 minutes until lightly browned and softened. Add the garlic pesto, half the reserved pasta water, and the cooked pasta. Cook over medium-high, stirring constantly, 1-2 minutes until the pasta is coated, adding more water gradually if needed. Stir in the creme fraiche and juice of 2 lemon wedges. Taste and season. Serve topped with the lemon breadcrumbs and parmesan. Offer the remaining lemon wedges on the side.
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Roasted Garlic & Basil Pesto Pasta, served with Zucchini & Breadcrumbs, is a Vegetarian dish from Blue Apron.
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. [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.
⏱️ Est. time: 32 min
🍽️ Serves: 1 serving
🌿 Vegetarian
✓ Perfect for
Vegetarians
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Finely grate the lemon zest to get 1 teaspoon (2 tsp for 4 servings). Quarter and deseed the lemon(s). Small dice the zucchini. Stem the peppers, halve lengthwise, seed, and small dice.
Add the pasta to the boiling water. Cook stirring occasionally 7-9 minutes until al dente. Drain, reserving 1/2 cup pasta water (1 cup for 4 servings).
Heat a drizzle of olive oil in a large high-sided pan over medium-high. Add the breadcrumbs; season. Cook stirring frequently 1-2 minutes until lightly browned. Add the lemon zest and stir constantly 30 seconds to 1 minute. Transfer to a bowl. Wipe out the pan.
Heat a drizzle of olive oil in the same pan over medium-high. Add the diced zucchini and peppers; season. Cook stirring occasionally 3-4 minutes until lightly browned and softened. Add the garlic pesto, half the reserved pasta water, and the cooked pasta. Cook over medium-high, stirring constantly, 1-2 minutes until the pasta is coated, adding more water gradually if needed. Stir in the creme fraiche and juice of 2 lemon wedges. Taste and season. Serve topped with the lemon breadcrumbs and parmesan. Offer the remaining lemon wedges on the side.
Roasted Garlic & Basil Pesto Pasta is a Blue Apron meal
Which meal service offers Roasted Garlic & Basil Pesto Pasta?
Roasted Garlic & Basil Pesto Pasta 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 Roasted Garlic & Basil Pesto Pasta vegetarian?
Roasted Garlic & Basil Pesto Pasta is tagged as Vegetarian, Italian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Roasted Garlic & Basil Pesto Pasta take to prepare?
Roasted Garlic & Basil Pesto Pasta is made in 4 steps. Estimated active time is about 32 minutes based on the recipe instructions.
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