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Lumaca Rigata Pasta Fill 1 Created with Sketch.

with Mushrooms & Collard Greens

  • Group Created with Sketch.
    Time
    25-35 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

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.)

fresh
ingredients
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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. 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.

Cook the vegetables:
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.

Cook the pasta:
3 Cook the pasta:
Make the sauce:
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.

Finish the pasta:
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.

Serve your dish:
6 Serve your dish:

Garnish the finished pasta with the parmesan cheese. Enjoy!

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!

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. 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.

Cook the vegetables:
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.

Make the sauce:
Finish the pasta:
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!

Serve your dish: