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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.
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Recipe only available for Friday delivery.
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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.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 650 Cals/serving
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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
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2 cloves Garlic
-
2 ears Corn
-
1 bunch Basil
- 1 Shallot
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2 Tbsps Butter
-
10 oz Whole Wheat Gramigna Pasta
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⅓ cup Grated Pecorino Cheese
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½ oz Baby Greens
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.
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