Blue Apron Review & Pesto Pasta Recipe
January 2, 2019
I recently signed up for Blue Apron, on a whim. I’ve been eating out and buying lunch at work, more often lately. I’m finding it difficult to go to the grocery store and lost a lot of motivation to find recipes online and make them myself. I needed a change and I had heard of Blue Apron, through podcasts, so I was already thinking about trying it. And then another app I like to use, called Acorns, had a promotion to sign up. So I’m giving it a shot for a couple weeks.
How It Works
Blue Apron has a few options for their subscription model:
- 2 Person Meals (2 or 3 per week)
- “Signature” (AKA: normal)
- “Weight Watchers Freestyle”
- 4 Person Meals (2, 3, or 4 per week)
They also allow you to choose the day of the week for your delivery. And if you have a diet that doesn’t include certain types of meat or any meat at all, they have you covered.
I chose to go with the 2 person meals (3 per week) option, thinking that I would cook dinner and then save the other portion for lunch the next day. And this costs $60/week
All of the packaging that your food comes in is recyclable and the portions are measured out appropriately for each meal. I managed to recycle almost everything that I could reasonably be expected to wash, and wasted no food.
In many areas, you must wash/rinse out your recycling. Check to see if that is required in your area!
Pesto Pasta with Broccoli & Lemon Ricotta
- Time: ~20 minutes
- Servings: 2
- Calories: 680 (per serving)
- Lumaca Rigata Pasta (6 oz.)
- Broccoli (1/2 lb. or 1 head)
- Lemon (1)
- Garlic (2 cloves)
- Basil Peso (1/3 cup)
- Sliced Roasted Red Peppers (2 oz.)
- Ricotta Cheese (1/2 cup)
- Grated Parmesan Cheese (1/4 cup)
- Fromage Blanc (2 tbsp.)
- Crushed Red Pepper Flakes (1/4 tsp.)
- Prepare the ingredients:
- Fill a medium post with salted water; cover and heat to boiling on high.
- Wash and dry the fresh produce.
- Roughly chop the broccoli.
- Peel and roughly chop 2 cloves of garlic.
- Quarter and deseed the lemon.
- Roughly chop the peppers.
- Cook the broccoli:
- In a large pan, heat a drizzle of olive oil on medium-high until hot.
- Add the chopped broccoli and garlic and as much of the red pepper flakes as you’d like. Season with salt & pepper.
- Cook, stirring occasionally, 5-7 minutes, or until lightly browned and slightly softened.
- Add 1/2 cup of water and cook, stirring occasionally, 3-4 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat.
- Cook the pasta:
- While the broccoli cooks, add the pasta to the pot of boiling water.
- Cook, stirring occasionally, 8-10 minutes, or until al dente (still slightly firm to the bite).
- Reserving 1/4 cup of the pasta cooking water, drain thoroughly.
- Make the lemon ricotta:
- While the pasta cooks, in a bowl, combine the ricotta cheese, half of the parmesan cheese, and the juice of 2 lemon wedges.
- Season with salt & pepper.
- Finish the pasta & serve your dish:
- To the pan of cooked broccoli, add the cooked pasta, fromage blanc, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1-2 minutes, or until the pasta is coated.
- Turn off the heat. Stir in the pesto and chopped peppers.
- Taste, then season with salt & pepper if desired.
- Serve the finished pasta topped with the lemon ricotta and remaining parmesan cheese. Serve the remaining lemon wedges on the side. Enjoy!
I really wanted to add pictures, but I’ve messed up how I handle pictures in posts 🙄 So I’ll be working on that.
- I’d like them to offer options for more (or less) portions. Currently they have no option that caters to people who live alone.
- Recycling is great, but reducing and reusing are a lot better. They could work on using less single-use plastic.
- My first meal was excellent! And they include wine pairing suggestions with the recipe.
- Blue Apron also has a wine subscription.