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:

Creamy Lumaca Rigata Pasta Fill 1 Created with Sketch.

with Asparagus & Goat Cheese

Easy
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

A verdant trio of seasonal spinach, fresh basil, and asparagus gives tonight’s pasta a delicious lift. Before tossing the vegetables with curled tubes of lumaca rigata, we’re blanching and shocking the asparagus—or boiling it only briefly and then transferring it to ice water to stop the cooking process, preserving its crisp texture. Our tangy goat cheese topping provides a bit of creaminess when stirred into every bite.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the tough, woody stem ends of the asparagus; cut into ½-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the garlic. Roughly chop the spinach.

Cook the pasta:
3 Cook the pasta:

While the asparagus cools, add the pasta to the same pot of boiling water and cook 9 to 11 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Season the goat cheese:
4 Season the goat cheese:

While the pasta cooks, in a bowl, combine the goat cheese and a drizzle of olive oil. Season with salt and pepper to taste.

Cook the aromatics:
5 Cook the aromatics:

While the pasta continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, tomato paste, and as much of the 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 constantly, 1 to 2 minutes, or until dark red and fragrant. Turn off the heat.

Finish the pasta & plate your dish:
6 Finish the pasta & plate your dish:

Add the spinach and half the reserved pasta cooking water to the pan of cooked aromatics; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the spinach has wilted. Add the cooked pasta, shocked asparagus, and butter. Cook, stirring vigorously, 1 to 2 minutes, or until coated and thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Pick the basil leaves off the stems; discard the stems. Divide the finished pasta between 2 dishes. Top with the seasoned goat cheese. Garnish with the parmesan cheese and basil leaves (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:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the tough, woody stem ends of the asparagus; cut into ½-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the garlic. Roughly chop the spinach.

3 Cook the pasta:

While the asparagus cools, add the pasta to the same pot of boiling water and cook 9 to 11 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

4 Season the goat cheese:

While the pasta cooks, in a bowl, combine the goat cheese and a drizzle of olive oil. Season with salt and pepper to taste.

Season the goat cheese:
Cook the aromatics:
5 Cook the aromatics:

While the pasta continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, tomato paste, and as much of the 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 constantly, 1 to 2 minutes, or until dark red and fragrant. Turn off the heat.

6 Finish the pasta & plate your dish:

Add the spinach and half the reserved pasta cooking water to the pan of cooked aromatics; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the spinach has wilted. Add the cooked pasta, shocked asparagus, and butter. Cook, stirring vigorously, 1 to 2 minutes, or until coated and thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Pick the basil leaves off the stems; discard the stems. Divide the finished pasta between 2 dishes. Top with the seasoned goat cheese. Garnish with the parmesan cheese and basil leaves (tearing just before adding). Enjoy!

Finish the pasta & plate your dish: