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!

First Meal

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.)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.