Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel and finely chop the garlic. Cut out and discard the stem, ribs, and seeds of the pepper; small dice.
In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium until hot. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cubanelle pepper; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to the bowl of cooked tomatoes. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the garlic, spinach, 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 frequently, 1 to 2 minutes, or until the spinach is slightly wilted. Turn off the heat.
Using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly. While the pasta cooks, pick the basil leaves off the stems; discard the stems. Transfer the cooked pasta to the pan of cooked spinach. Add the cooked vegetables and tomatoes and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until thoroughly combined and the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Add the crème fraîche, half the basil (tearing the leaves just before adding), and a drizzle of olive oil; stir to thoroughly combine. Season with salt and pepper to taste.
Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining basil (tearing the leaves just before adding). Enjoy!
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel and finely chop the garlic. Cut out and discard the stem, ribs, and seeds of the pepper; small dice.
In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium until hot. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cubanelle pepper; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to the bowl of cooked tomatoes. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the garlic, spinach, 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 frequently, 1 to 2 minutes, or until the spinach is slightly wilted. Turn off the heat.
Using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly. While the pasta cooks, pick the basil leaves off the stems; discard the stems. Transfer the cooked pasta to the pan of cooked spinach. Add the cooked vegetables and tomatoes and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until thoroughly combined and the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Add the crème fraîche, half the basil (tearing the leaves just before adding), and a drizzle of olive oil; stir to thoroughly combine. Season with salt and pepper to taste.
Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining basil (tearing the leaves just before adding). Enjoy!
Tips from Home Chefs