Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Whole Grain Spaghetti Fill 1 Created with Sketch.

with Corn, Cherry Tomatoes & Mascarpone Cheese

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 635 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

There are few things more delicious than a simple summer pasta dish. In this recipe, we’re making ours with whole wheat spaghetti and a flavorful sauce featuring sweet corn and bright, tangy cherry tomatoes. And we’re thickening the mixture with an amazing ingredient: mascarpone cheese. A fluffy, Italian variety with a mildly sweet taste, mascarpone adds creamy texture to the dish, lightly coating the spaghetti and vegetables. Sharp Parmesan cheese and fresh basil are the perfect finishing touches for this amazingly satisfying dinner.

fresh
ingredients
Whole Grain Spaghetti with Corn, Cherry Tomatoes & Mascarpone Cheese
Title
  • ½ lb Whole Grain Spaghetti
  • 5 oz Multicolored Cherry Tomatoes
  • 3 cloves Garlic
  • 1 ear Of Corn
  • 1 bunch Basil
  • 2 Tbsps Mascarpone Cheese
  • 1 Shallot
  • ⅓ cup Grated Parmesan Cheese
  • ⅛ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Halve the cherry tomatoes. Peel and thinly slice the garlic and shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Pick the basil leaves off the stems; discard the stems.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 2/3 cup of the pasta cooking water, drain the cooked pasta thoroughly.

Start the vegetables:
3 Start the vegetables:

While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

Add the tomatoes & basil:
4 Add the tomatoes & basil:

To the pan of vegetables, add the tomatoes, half the basil (roughly chopping just before adding) and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and the tomatoes have softened slightly.

Finish the pasta & vegetables:
5 Finish the pasta & vegetables:

To the pan of vegetables, add the cooked pasta, mascarpone cheese, all but a pinch of the Parmesan cheese and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Divide the finished pasta and vegetables between 2 dishes. Garnish with the remaining Parmesan cheese and remaining basil (tearing just before adding). Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Halve the cherry tomatoes. Peel and thinly slice the garlic and shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Pick the basil leaves off the stems; discard the stems.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 2/3 cup of the pasta cooking water, drain the cooked pasta thoroughly.

Cook the pasta:
Start the vegetables:
3 Start the vegetables:

While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

4 Add the tomatoes & basil:

To the pan of vegetables, add the tomatoes, half the basil (roughly chopping just before adding) and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and the tomatoes have softened slightly.

Add the tomatoes & basil:
5 Finish the pasta & vegetables:

To the pan of vegetables, add the cooked pasta, mascarpone cheese, all but a pinch of the Parmesan cheese and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Finish & plate your dish:

Divide the finished pasta and vegetables between 2 dishes. Garnish with the remaining Parmesan cheese and remaining basil (tearing just before adding). Enjoy!

Finish & plate your dish: