Spicy Broccoli & Fresh Fusilli Pasta with Mascarpone Cheese

Spicy Broccoli & Fresh Fusilli Pasta

with Mascarpone Cheese

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

To elevate this quick-cooking pasta dish, we’re using a bit of specialty Calabrian chile paste to add a hint of bright heat to our lightly creamy sauce—which deliciously brings together a duo of fusilli pasta and broccoli.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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.

fresh
ingredients
Spicy Broccoli & Fresh Fusilli Pasta with Mascarpone Cheese
Title
time-saving
tips & techniques
Fusilli
How To: Properly Salt Cooking Water
Broccoli
Garlic
Butter
Mascarpone
Shallot
How To: Take the Bite out of Shallots
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli; cut off and discard the bottom ½ inch of the stem, then cut the broccoli into small florets. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Grate the Grana Padano on the small side of a box grater.

Start the broccoli:
2 Start the broccoli:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened.

Finish the broccoli:
3 Finish the broccoli:

Add the sliced shallot, chopped garlic, and half the butter. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat.

Cook the pasta:
4 Cook the pasta:

While the broccoli cooks, add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of cooked broccoli, add the cooked pasta, remaining butter, half the reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone and half the grated Grana Padano. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the remaining grated Grana Padano. Enjoy! 

Tips from Home Chefs

Spicy Broccoli & Fresh Fusilli Pasta

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli; cut off and discard the bottom ½ inch of the stem, then cut the broccoli into small florets. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Grate the Grana Padano on the small side of a box grater.

2 Start the broccoli:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened.

Start the broccoli:
Finish the broccoli:
3 Finish the broccoli:

Add the sliced shallot, chopped garlic, and half the butter. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat.

4 Cook the pasta:

While the broccoli cooks, add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of cooked broccoli, add the cooked pasta, remaining butter, half the reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone and half the grated Grana Padano. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the remaining grated Grana Padano. Enjoy! 

Browse Steps
1 of 5