Ingredients:
1 (5.2-ounce) ounce Boursin cheese (garlic and fine herbs flavor)
1 (10-ounce) container red cherry tomatoes (about 2 cups)
2 medium zucchinis, halved lengthwise, then sliced crosswise into thick half-
moons
1 medium yellow bell pepper, sliced
4 large garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
1 1/4 teaspoons fine sea salt
1/4 teaspoon red pepper flakes, or to taste
12 ounces dried pasta (fusilli, farfalle, or shape of choice)
1/4 cup packed fresh basil leaves, thinly sliced
3 tablespoons grated pecorino Romano or Parmesan cheese
1/4 teaspoon freshly ground black pepper
Instructions:
1. Preheat the oven to 425°F.
2. Place Boursin cheese round in the center of a deep 9- x 13-inch baking dish.
Separately arrange the tomatoes, zucchini, and bell pepper around the
cheese. Sprinkle the garlic onto the tomatoes. Sprinkle all the veggies with
olive oil, salt, and red pepper flakes. Bake until the veggies are caramelized,
about 35 minutes.
3. Meanwhile, bring a large saucepan of (salted) water to a boil over high. Add
the pasta and cook per package directions (until al dente), or about 10 to 12
minutes.
4. Drain the pasta, reserving 3/4 cup of the pasta cooking water.* Add the
drained pasta and desired amount (or all!) of the reserved pasta water to the
baking dish and gently stir with the veggies and Boursin. Then stir in the basil.
5. Sprinkle with pecorino Romano cheese and black pepper. And serve.
Delicious paired with Herb-n-Spice-Rubbed Chicken.
*If pasta is prepared and more than 5 minutes of veggie-Boursin roasting time
remains, stir a little additional olive oil into the cooked pasta to prevent sticking.
Serves: 5
Protein: 14.4g
Calories: 486