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Fusilli Bucati Pasta Fill 1 Created with Sketch.

with Summer Squash, Corn, & Heritage Globe Tomatoes

30-Minute Meal
Specialty Tomatoes
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Corkscrew-shaped fusilli pasta is among our favorites for grabbing on to delicious sauces. In this recipe, we’re using fusilli bucati, a type with a hollow center. It mixes with a bevy of summer vegetables—including sweet corn, squash, and juicy heritage globe tomatoes—and a light butter sauce in this quick-cooking dish. A dusting of pecorino cheese and fresh basil make for a simple and sophisticated garnish.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the squash. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel and roughly chop the garlic. Medium dice the tomatoes; place in a bowl and season with salt and pepper. Pick the basil leaves off the stems; discard the stems.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 8 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Start the vegetables:
3 Start the vegetables:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the squash in a single layer; cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the corn and garlic; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.

Finish the vegetables:
4 Finish the vegetables:

To the pan, add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minutes, or until the tomatoes begin to release their juices. Turn off the heat; season with salt and pepper to taste.

Finish the pasta:
5 Finish the pasta:

To the pot of cooked pasta, add the finished vegetables, butter, half the reserved pasta cooking water, and half the basil (tearing the leaves just before adding); season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until thoroughly coated. (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.

Plate your dish:
6 Plate your dish:

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

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the squash. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel and roughly chop the garlic. Medium dice the tomatoes; place in a bowl and season with salt and pepper. Pick the basil leaves off the stems; discard the stems.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 8 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Start the vegetables:
3 Start the vegetables:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the squash in a single layer; cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the corn and garlic; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.

4 Finish the vegetables:

To the pan, add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minutes, or until the tomatoes begin to release their juices. Turn off the heat; season with salt and pepper to taste.

Finish the vegetables:
Finish the pasta:
5 Finish the pasta:

To the pot of cooked pasta, add the finished vegetables, butter, half the reserved pasta cooking water, and half the basil (tearing the leaves just before adding); season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until thoroughly coated. (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.

6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining basil (tearing the leaves just before adding). Enjoy!

Plate your dish: