Bucatini Alfredo with Broccoli

Bucatini Alfredo

with Broccoli

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This quick-cooking recipe captures all the deliciously creamy, rich flavor of the classic Italian-American sauce—with the welcome addition of quick-braised broccoli. A dusting of pecorino cheese completes each bowl with a touch of sharpness.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Bucatini Alfredo with Broccoli
Title
  • ½ lb Bucatini Pasta
  • 2 Tbsps Crème Fraîche
  • ½ lb Broccoli
  • 2 cloves Garlic
  • ¼ cup Heavy Cream
  • ¼ tsp Crushed Red Pepper Flakes
  • 3 Tbsps All-Purpose Flour
  • ¼ cup Grated Pecorino Cheese
  • 2 Tbsps Verjus Blanc
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Peel and finely chop the garlic.

Cook the broccoli:
2 Cook the broccoli:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add 1/2 cup of water; season with salt and pepper. Cover the pan with aluminum foil and cook 3 to 4 minutes, or until the broccoli has softened and the water has cooked off. Transfer to a bowl. Wipe out the pan.

Cook the pasta:
3 Cook the pasta:

While the broccoli cooks, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Make the sauce:
4 Make the sauce:

In the same pan, heat 1 1/2 tablespoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the flour and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the heavy cream (shaking the bottle just before opening), verjus, and 1 1/4 cups of water; season with salt and pepper. Cook, whisking frequently, 2 to 3 minutes, or until thickened; season with salt and pepper to taste.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked pasta, cooked broccoli, crème fraîche, and half the reserved pasta cooking water to the pan. Cook, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the cheese; season with pepper. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Peel and finely chop the garlic.

2 Cook the broccoli:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add 1/2 cup of water; season with salt and pepper. Cover the pan with aluminum foil and cook 3 to 4 minutes, or until the broccoli has softened and the water has cooked off. Transfer to a bowl. Wipe out the pan.

Cook the broccoli:
Cook the pasta:
3 Cook the pasta:

While the broccoli cooks, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

4 Make the sauce:

In the same pan, heat 1 1/2 tablespoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the flour and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the heavy cream (shaking the bottle just before opening), verjus, and 1 1/4 cups of water; season with salt and pepper. Cook, whisking frequently, 2 to 3 minutes, or until thickened; season with salt and pepper to taste.

Make the sauce:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked pasta, cooked broccoli, crème fraîche, and half the reserved pasta cooking water to the pan. Cook, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the cheese; season with pepper. Enjoy!

Browse Steps
1 of 5