We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Whole Wheat Gramigna Pasta
with Roasted Corn & Baby Greens
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 650 Cals/serving
-
Gramigna are a uniquely shaped type of pasta. Tubular and rounded with a crook at one end, some say they resemble the first shoots of growing plants. The name “gramigna” comes from the Italian word for a curly grass that grows in Emilia-Romagna, a Northern Italian province. Their shape makes them perfect in light sauces. In this dish, you’ll cook them with garlic, shallot and finish them with butter and Pecorino cheese. It’s wholesome, and wholly delicious.
Get Cooking
fresh
ingredients
Title
-
2 cloves Garlic
-
2 ears Corn
-
1 bunch Basil
- 1 Shallot
-
2 Tbsps Butter
-
10 oz Whole Wheat Gramigna Pasta
-
⅓ cup Grated Pecorino Cheese
-
½ oz Baby Greens
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Pick the basil leaves off the stems; discard the stems. Peel and thinly slice the garlic and shallot. If necessary, cut off and discard the roots of the greens; separate the leaves. Thoroughly rinse and drain the greens. Remove and discard the husks and silks of the corn. Cut the kernels off the cob; once the medium pot of water is boiling, add the corn cobs.
2
Cook the aromatics:
In a large pan (nonstick, if you have one), melt half the butter with 1 teaspoon of olive oil on medium. Add the garlic and shallot and cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
3
Add the corn:
Add the corn to the pan of aromatics and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Remove from heat and set aside.
4
Cook the pasta:
Remove and discard the corn cobs from the boiling water and add the pasta. Cook 3 to 4 minutes, or until just shy of al dente. Reserve 1 cup of pasta water and drain the pasta thoroughly.
5
Finish pasta:
Add the cooked pasta, basil (roughly chopping just before adding), reserved pasta water, half the Pecorino cheese and remaining butter to the pan of corn and aromatics. Cook on medium-high for 2 to 3 minutes, or until most of the liquid is absorbed. Season with salt and pepper to taste and remove from heat.
6
Plate your dish:
Divide the pasta between 2 dishes. Garnish with the greens and remaining Pecorino cheese. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Pick the basil leaves off the stems; discard the stems. Peel and thinly slice the garlic and shallot. If necessary, cut off and discard the roots of the greens; separate the leaves. Thoroughly rinse and drain the greens. Remove and discard the husks and silks of the corn. Cut the kernels off the cob; once the medium pot of water is boiling, add the corn cobs.
2
Cook the aromatics:
In a large pan (nonstick, if you have one), melt half the butter with 1 teaspoon of olive oil on medium. Add the garlic and shallot and cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
3
Add the corn:
Add the corn to the pan of aromatics and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Remove from heat and set aside.
4
Cook the pasta:
Remove and discard the corn cobs from the boiling water and add the pasta. Cook 3 to 4 minutes, or until just shy of al dente. Reserve 1 cup of pasta water and drain the pasta thoroughly.
5
Finish pasta:
Add the cooked pasta, basil (roughly chopping just before adding), reserved pasta water, half the Pecorino cheese and remaining butter to the pan of corn and aromatics. Cook on medium-high for 2 to 3 minutes, or until most of the liquid is absorbed. Season with salt and pepper to taste and remove from heat.
6
Plate your dish:
Divide the pasta between 2 dishes. Garnish with the greens and remaining Pecorino cheese. Enjoy!
Tips from Home Chefs
About Blue Apron
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!
Get This Recipe Delivered