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Spicy Fusilli Pasta & Broccoli
with Mascarpone
20 minWellness at Blue Apron
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2 Servings
- Est. 700 Cals/serving
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This quick-cooking pasta is brimming with bright, satisfying flavors. Calabrian chile paste, a southern Italian favorite, lends its exciting heat to tender broccoli and springy fresh fusilli. We’re balancing it out with a bit of rich mascarpone and butter, then topping off each bowl with a sprinkling of parmesan.
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1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Peel and thinly slice the shallot. Peel and roughly chop the garlic.
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.
3
Finish the broccoli:
Add the sliced shallot, chopped garlic, and half the butter to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add ¼ cup of water (carefully, as the liquid may splatter); 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 and cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
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 vigorously, 1 to 2 minutes, or until the pasta is coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and stir in the mascarpone cheese. Season with salt and pepper to taste. Serve the finished pasta garnished with the parmesan cheese and a drizzle of olive oil. Enjoy!
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Peel and thinly slice the shallot. Peel and roughly chop the garlic.
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.
3
Finish the broccoli:
Add the sliced shallot, chopped garlic, and half the butter to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add ¼ cup of water (carefully, as the liquid may splatter); 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 and cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
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 vigorously, 1 to 2 minutes, or until the pasta is coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and stir in the mascarpone cheese. Season with salt and pepper to taste. Serve the finished pasta garnished with the parmesan cheese and a drizzle of olive oil. Enjoy!
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