5.0 from 3 votes
Easy Boursin Cheese Pasta with Summer Vegetables
This quick stovetop dinner is easy, cheesy, and full of garden-fresh veggies! Plus, it's ready in less than 30 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6 people
Calories: 400 kcal
Course:
Dinner
Cuisine:
Italian , American
Ingredients
- 12 ounces (¾ of a package) short pasta, such as rigatoni, penne, or fusilli
- 1 tablespoon olive oil
- 1 clove garlic, grated or pressed
- 1 cup halved cherry or grape tomatoes
- 2 ears corn, kernels cut off the cob (or 1 ½ cups frozen or canned corn)
- 1 small zucchini or yellow summer squash, diced (about 1 cup)
- 1 (5.2 ounce) package Boursin cheese (I use Garlic & Fine Herb flavor)
- 1 tablespoon prepared basil pesto (use store-bought pesto or homemade pesto)
- Kosher salt and ground black pepper
- Garnish: grated Parmesan cheese; chopped fresh basil; fresh lemon juice
Instructions
- Bring a pot of well-salted water to a boil. Add the pasta and cook according to package directions for about 1 minute less than al dente (the pasta will continue to cook a bit more in the skillet with the sauce). Reserve at least 1 cup of the pasta cooking water; drain the pasta.
- Meanwhile, in a large skillet or Dutch oven, heat olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, corn, zucchini, and ¼ teaspoon of salt; cook until crisp-tender, about 3 minutes.
- Add the Boursin and let it heat up until it’s starting to melt. Add the cooked pasta, pesto, and a splash or two of the pasta cooking water, stirring until a creamy sauce comes together. Gradually add extra pasta water as needed, to thin the sauce to your desired consistency. Taste and season with salt and pepper.
- Divide the pasta evenly between serving bowls. Top each serving of pasta with chopped fresh basil, grated Parmesan cheese, and a squeeze of fresh lemon juice if desired.
Cup of Yum
Notes
- Omit the pesto if you don't have any on hand. It adds an extra boost of basil and garlic flavor, but the dish will still work without it.
- Use the vegetables that your family enjoys. For instance, replace the tomatoes and zucchini with extra corn, or just use a lot of cherry tomatoes. You can also try broccoli, spinach, frozen peas, or sundried tomatoes.
- Don't have fresh tomatoes or fresh corn on the cob? Substitute with canned diced tomatoes (drained) and frozen or canned corn.
- Add bacon for a rich, smoky flavor. Simply fry the bacon in the skillet until crisp, and then remove it to a plate but reserve the drippings in the pan. Use the drippings to saute the vegetables in lieu of the olive oil. Stir the cooked bacon back into the pasta at the end.
- Add cooked shrimp for an instant flavor boost and more protein.
Nutrition Information
Serving
1/6 of the recipe
Calories
400kcal
(20%)
Carbohydrates
54g
(18%)
Protein
11g
(22%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
26mg
(9%)
Sodium
209mg
(9%)
Potassium
352mg
(10%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
643IU
(13%)
Vitamin C
14mg
(16%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 400
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 400kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 209mg | 9% |
| Potassium | 352mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 14mg | 16% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.