Lumaca Rigata Pasta with Mushrooms & Collard Greens

Lumaca Rigata Pasta

with Mushrooms & Collard Greens

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.)

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Lumaca Rigata Pasta with Mushrooms & Collard Greens
Title
time-saving
tips & techniques
Cremini Mushrooms
Collard Greens
How To: Separate Leafy Greens from the Stems
Capers
Garlic
Crushed Tomatoes
How To: Peel Garlic
Butter
Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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:

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.

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

Get Plans

Lumaca Rigata Pasta

Prepare the ingredients:
How To: Peel Garlic
How To: Separate Leafy Greens from the Stems
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:
Cook the pasta:
How to Make Sure Your Pasta is Al Dente
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.

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:
Browse Steps
1 of 6