Fusilli Bucati Pasta with Summer Squash, Corn, & Tomatoes

Fusilli Bucati Pasta

with Summer Squash, Corn, & Tomatoes

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.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
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

Corkscrew-shaped fusilli pasta is among our favorites for grabbing onto 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 tomatoes—and a light butter sauce in this quick-cooking dish. A dusting of sharp pecorino cheese makes for a simple, satisfying garnish.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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. Roughly chop the parsley leaves and 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. 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 minute, 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 parsley, and half the reserved pasta cooking water; 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 remaining parsley and cheese. Enjoy!

Tips from Home Chefs

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. Roughly chop the parsley leaves and 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. 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 minute, 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 parsley, and half the reserved pasta cooking water; 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 remaining parsley and cheese. Enjoy!

Plate your dish:
Browse Steps
1 of 6