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