“Yay! It’s here!”
I cheered with excitement as Adam and I returned home yesterday from lunch in the city with our friend and my sorority sister, Ann Marie. We both had anxiously been waiting for our Sunday delivery from Blue Apron and it had arrived!
On the Menu this week:
Fresh Basil Fettuccine
Corn & Green Bean Empanadas
Tonight’s choice? Fresh Basil Fettuccine!
- ½ Pound Fresh Basil Fettuccine Pasta
- 6 Ounces Cherry Tomatoes
- 3 Cloves Garlic
- 1 Zucchini
- 2 Tablespoons Butter
- ¼ Cup Grated Parmesan Cheese
- ¼ Teaspoon Crushed Red Pepper Flakes
Wash the veggies. Fill a medium pot with water, season with salt and bring to a boil. Cut off the ends of the zucchini, quarter length wise and thinly cut crosswise. Peel the garlic and mince. (We have an awesome kitchen gadget that minces garlic- stay tuned for our Friday Favorite on that!) The original recipe says to cut the tomatoes in half, however, we quartered them.
In a large pan, heat 2 TSP of Olive Oil. Add the zucchini, garlic and crushed red pepper flakes (to taste) season with salt and pepper. Cook 2-3 minutes until slightly soften. Add tomatoes, season with salt and pepper and cook 3-4 minutes until soften. Remove from heat.
While the tomatoes cook, add the pasta to the water. Cook 2-3 minutes until al dente. Drain. Reserve 1/2 cup of water.
Add the cook pasta, butter and half of the reserved water to the veggie mixture. Season with salt and pepper and cook on medium-high for 2 minutes. Stir and throughly combine.
Plate. Garnish with cheese and ENJOY!
This meal was WONDERFUL! It made just enough for Adam and I to both have plenty and be comfortably full. Highly recommend trying to make it at home or order from Blue Apron yourself! We will definitely be making it again!
We hope you’re enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!
Adam & Holly
PS: Remember, we’re Newlyweds, not experts!