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Bucatini Alfredo Fill 1 Created with Sketch.

with Broccoli

30-Minute Meal
  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 830 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This simple recipe captures all the deliciously creamy, rich flavor of the classic Italian- American sauce, with the welcome addition of quick-braised broccoli.

fresh
ingredients
Bucatini Alfredo with Broccoli
Title
  • ½ lb Bucatini Pasta
  • ¼ cup Grated Pecorino Romano Cheese
  • ½ lb Broccoli
  • 2 cloves Garlic
  • ¼ cup Heavy Cream
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Crème Fraîche
  • 3 Tbsps All-Purpose Flour
  • 2 Tbsps Verjus Blanc

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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 florets. 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 florets; 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. Cook, loosely covering the pan with aluminum foil, 3 to 4 minutes, or until the broccoli is tender 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 the pasta & serve your dish:
5 Finish the pasta & 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!