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Quick Bucatini
with Broccoli & Pecorino Cheese
25 minWellness at Blue Apron
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2 Servings
- Est. 690 Cals/serving
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In this quick-cooking recipe, we’re boiling pasta and broccoli together in the same pot, then finishing them in an aromatic, lightly creamy tomato sauce. Each bowl is complete with a dusting of pecorino.
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1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Peel and roughly chop the garlic.
2
Cook the pasta & broccoli:
Add the pasta to the pot of boiling water and cook 5 minutes. Add the chopped broccoli and cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is tender when pierced with a fork and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the cooking water, drain thoroughly and return to the pot.
3
Make the sauce:
While the pasta cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, Italian seasoning, 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 frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat.
4
Finish the pasta:
To the pot of cooked pasta and broccoli, add the sauce, butter, quark or mascarpone, and half the reserved cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.
5
Serve your dish:
Garnish the finished pasta with the pecorino cheese. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Peel and roughly chop the garlic.
2
Cook the pasta & broccoli:
Add the pasta to the pot of boiling water and cook 5 minutes. Add the chopped broccoli and cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is tender when pierced with a fork and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the cooking water, drain thoroughly and return to the pot.
3
Make the sauce:
While the pasta cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, Italian seasoning, 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 frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat.
4
Finish the pasta:
To the pot of cooked pasta and broccoli, add the sauce, butter, quark or mascarpone, and half the reserved cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.
5
Serve your dish:
Garnish the finished pasta with the pecorino cheese. Enjoy!
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