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Lumaca Rigata Pasta
with Mushrooms & Collard Greens
30 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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2 Servings
- Est. 710 Cals/serving
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In this quick-cooking dish, lumaca rigata pasta and seasonal produce come together in an exciting sauce. It balances sweet crushed tomatoes, spicy Calabrian chile paste, and rich Bel Paese, a creamy Italian cheese. We’re adding capers for pops of deliciously briny flavor. (Chefs, you may receive grated or shaved parmesan cheese.)
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fresh
ingredients
Title
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6 oz Lumaca Rigata Pasta
- 1 15-Ounce Can Crushed Tomatoes
- 4 oz Cremini Mushrooms
- 2 cloves Garlic
- 1 bunch Collard Greens
- 2 Tbsps Butter
- 1½ Tbsps Capers
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1 Tbsp Crema Bel Paese Cheese
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1½ tsps Calabrian Chile Paste
- ¼ cup Parmesan Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Remove and discard the stems of the collard greens; roughly chop. Peel and roughly chop the garlic. Roughly chop the capers.
2
Cook the vegetables:
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chopped collard greens and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the collard greens are slightly wilted. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the collard greens have wilted and the water has cooked off. Turn off the heat.
3
Cook the pasta:
Add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.
4
Make the sauce:
While the pasta cooks, add the tomatoes, chopped capers, and 1/4 cup of water to the pan of cooked vegetables; season with salt and pepper. Cook on medium-high, stirring occasionally, 7 to 8 minutes, or until the liquid has thickened. Turn off the heat and season with salt and pepper to taste.
5
Finish the pasta:
To the pan of cooked vegetables and sauce, add the cooked pasta, butter, Bel Paese cheese, half the reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring vigorously, 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.) Turn off the heat and season with salt and pepper to taste.
6
Serve your dish:
Garnish the finished pasta with the parmesan cheese. Enjoy!
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Remove and discard the stems of the collard greens; roughly chop. Peel and roughly chop the garlic. Roughly chop the capers.
2
Cook the vegetables:
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chopped collard greens and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the collard greens are slightly wilted. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the collard greens have wilted and the water has cooked off. Turn off the heat.
3
Cook the pasta:
Add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.
4
Make the sauce:
While the pasta cooks, add the tomatoes, chopped capers, and 1/4 cup of water to the pan of cooked vegetables; season with salt and pepper. Cook on medium-high, stirring occasionally, 7 to 8 minutes, or until the liquid has thickened. Turn off the heat and season with salt and pepper to taste.
5
Finish the pasta:
To the pan of cooked vegetables and sauce, add the cooked pasta, butter, Bel Paese cheese, half the reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring vigorously, 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.) Turn off the heat and season with salt and pepper to taste.
6
Serve your dish:
Garnish the finished pasta with the parmesan cheese. Enjoy!
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