Penne with Zucchini, Cherry Tomatoes, and Boursin Cheese

Indulge in a brightly flavored dish featuring tender vegetables and a tangy, creamy sauce with just a handful of ingredients. This recipe brings together zucchini and tomatoes, two quick-cooking vegetables that provide fresh flavors and vibrant colors. While the tomatoes require minimal preparation, the zucchini benefits from a cooking method that draws out excess moisture and adds a delightful char. To elevate the dish with a creamy and tangy sauce, we discovered a secret ingredient: Boursin Garlic and Fine Herbs cheese. This cheese not only adds a creamy texture and tangy flavor but also infuses the dish with aromatic notes from its garlic and herb composition. The zucchini should be slightly undercooked after broiling, as it will continue to soften while waiting for the pasta. With simple techniques and quality ingredients, this recipe delivers a delightful combination of flavors and textures. Nutritional information can be found following the recipe.

INGREDIENTS:

• ¼ cup extra-virgin olive oil
• 1½ pounds zucchini, quartered lengthwise and sliced ¾ inch thick
• Salt and pepper
• 1 pound penne
• 1 pound cherry tomatoes, quartered
• 1 (5.2-ounce) package Boursin Garlic and Fine Herbs cheese, crumbled
• ½ cup chopped fresh basil

PREPARATIONS:

1. Preheat the broiler and adjust the oven rack to be 4 inches away from the broiler element. Line a rimmed baking sheet with aluminum foil and brush it with 1 tablespoon of olive oil.
2. In a large bowl, toss the zucchini with 1 tablespoon of olive oil. Season with salt and pepper, then spread the zucchini evenly onto the prepared baking sheet. Broil the zucchini, stirring occasionally, until it is lightly charred around the edges but still firm in the center (approximately 10 minutes). Allow the zucchini to cool slightly on the baking sheet.
3. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the penne and 1 tablespoon of salt. Cook the pasta, stirring often, until it reaches the desired al dente texture. Reserve 1 cup of the cooking water, then drain the pasta and return it to the pot.
4. To the pasta, add the quartered cherry tomatoes, crumbled Boursin cheese, and ¼ cup of the reserved cooking water. Toss everything together to combine.
5. Gently stir in the slightly cooled zucchini, chopped fresh basil, and the remaining 2 tablespoons of olive oil. Season the dish with salt and pepper to taste and add the remaining reserved cooking water as needed to adjust the consistency.

YIELD: The recipe yields servings for multiple people.

TIPS:

• Feel free to customize the recipe by adding other vegetables like bell peppers or mushrooms.
• Sprinkle-grated Parmesan cheese over the finished dish for an extra savory touch.
• Serve the pasta with a side of garlic bread or a fresh green salad for a complete meal.

In conclusion, this recipe offers a delightful combination of tender vegetables, tangy sauce, and vibrant flavors. The zucchini and tomatoes provide a fresh and colorful base, while the Boursin Garlic and Fine Herbs cheese elevates the dish with its creamy and tangy goodness. The broiling technique adds a lovely char to the zucchini, further enhancing the dish’s depth of flavor. With minimal preparation and simple steps, this recipe delivers a satisfying meal that showcases the beauty of fresh ingredients. Feel free to customize the dish by incorporating your favorite vegetables or adding grated Parmesan cheese for an extra savory touch. Serve the pasta with garlic bread or a green salad to complete the meal. Whether you’re looking for a quick weeknight dinner or a flavorful option for entertaining guests, this recipe is sure to impress. Embrace the simplicity and enjoy the bright and creamy flavors of this zucchini and tomato pasta dish.