Pasta Primavera with Boursin
Rigatoni pasta tossed with a medley of garlicky roasted vegetables tossed in a creamy, flavorful Boursin cheese sauce.
This tasty pasta primavera with Boursin cheese dish was a clean-out-the-fridge recipe. I roasted the veggies until tender, then tossed them together with some warmed Boursin cheese and al dente rigatoni. Served with lots of parmesan cheese, this primavera pasta was a big hit with all of us and paired nicely with a simple Romaine salad and some crusty bread.
Pasta Primavera with Boursin
Ingredients:
- 8 oz rigatoni, cooked to al dente according to the package instructions
- 1 small eggplant, chopped into bite-sized pieces
- ½ small yellow onion, chopped into bite-sized pieces
- 5 large button mushrooms, chopped into bite-sized pieces
- 2 mini orange bell peppers, chopped into bite-sized pieces
- 2 tbsp olive oil, divided
- Sea salt and freshly cracked black pepper, to taste
- Crushed red pepper flakes, to taste
- ½ zucchini, chopped into bite-sized pieces
- ½ yellow squash, chopped into bite-sized pieces
- 5-7 asparagus spears, woody ends removed, and chopped into bite-sized pieces
- A handful of cherry tomatoes
- 3 cloves of garlic, minced
- 1 (5.2 oz packet) Boursin Garlic & Herb Cheese
Serving:
- 1 tbsp fresh parsley, chopped
- Parmesan cheese, freshly grated, to taste
How to Make Pasta Primavera with Boursin
Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.
Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.
Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.
Return to the oven to roast for 5 minutes.
Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.
Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.
Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.
Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.
Equipment
Ingredients
- 8 oz rigatoni cooked to al dente according to the package instructions
- 1 small eggplant chopped into bite-sized pieces
- ½ small yellow onion chopped into bite-sized pieces
- 5 large button mushrooms chopped into bite-sized pieces
- 2 mini orange bell peppers chopped into bite-sized pieces
- 2 tbsp olive oil divided
- Sea salt and freshly cracked black pepper to taste
- Crushed red pepper flakes to taste
- ½ zucchini chopped into bite-sized pieces
- ½ yellow squash chopped into bite-sized pieces
- A handful of cherry tomatoes
- 3 cloves of garlic minced
- 1 5.2 oz packet Boursin Garlic & Herb Cheese
Serving:
- 1 tbsp fresh parsley chopped
- Parmesan cheese freshly grated, to taste
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.
- Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
- Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.
- Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.
- Return to the oven to roast for 5 minutes.
- Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.
- Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.
- Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.
- Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.
