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Quick Bucatini Fill 1 Created with Sketch.

with Broccoli & Pecorino Cheese

30-Minute Meal
30-Minute Meal
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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Prepare the ingredients:
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.

Cook the pasta & broccoli:
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.

Make the sauce:
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.

Finish the pasta:
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.

Serve your dish:
5 Serve your dish:

Garnish the finished pasta with the pecorino cheese. 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 any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
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.

Cook the pasta & broccoli:
Make the sauce:
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.

Finish the pasta:
Serve your dish:
5 Serve your dish:

Garnish the finished pasta with the pecorino cheese. Enjoy!