Description
A wonderful way to enjoy fresh summer vegetables. Boursin cheese makes this dish wonderfully creamy. A quick and easy weeknight meal for everyone!
Ingredients
- ¼ cups Olive Oil, Divided
- 1 pound Zucchini, Quartered Lengthwise, And Sliced About 1/2 Inch Thick
- Salt And Pepper
- 1 pound Penne Pasta
- 1 pint Cherry Tomatoes, Quartered
- 5-¼ ounces, weight Boursin Garlic And Fine Herbs Cheese
- ½ cups Chopped Fresh Basil
Preparation
Adjust an oven rack 4 inches from broiler element and heat broiler to high. Line a rimmed baking sheet with tinfoil and brush with 1 tablespoon of oil. Toss zucchini in a large bowl with 1 tablespoon oil, season with salt and pepper, then spread evenly onto the prepared baking sheet in a single layer. Place in the oven and broil, stirring occasionally until lightly brown around the edges but still firm in the center, 10–15 minutes. Remove from the oven and let cool slightly.
Meanwhile, bring 4 quarts of water to boil in a large pot. Add the pasta and 1 tablespoon of salt and cook, stirring occasionally until al dente. Reserve 1 cup of cooking water, then drain pasta and return it to the pot.
Add the tomatoes, Boursin cheese, and 1/4 cup reserved cooking water to the pasta and toss well to combine. Carefully stir in the zucchini, basil and remaining 2 tablespoons olive oil. Season with salt and pepper to taste and add remaining cooking water as needed to adjust consistency. Serve with additional chopped basil if desired.
