This pasta is going to change your weeknight dinner game—because it sure changed mine. Inspired by the viral feta pasta dish from a few years ago (shout out @grilledcheesesocial), I decided to put my own spin on it. And the best part? This dish comes together in just THIRTY! MINUTES!
Why You’ll Love This Pasta
- Quick & Easy: A restaurant-quality meal in just 30 minutes.
- Rich & Flavorful: Creamy, tangy, and absolutely delicious.
- Perfect for Weeknights: Simple ingredients, big flavors.
This creamy, tangy, and utterly delicious pasta is bound to become your new weeknight favorite! Can’t wait to hear what y’all think!
LEMONY BAKED BOURSIN PASTA with ARTICHOKES + CAPERS
Ingredients
- 1 cup roughly chopped marinated artichokes
- 1/4 cup chopped capers
- 2 rounds of garlic & herb Boursin
- 2 cloves of garlic minced
- 1/4 cup dry white wine I used Chablis
- 1.5 tbsp good olive oil
- 1 tbsp dried thyme
- Juice + Zest of 1 lemon plus more zest for garnish
- 1/2 tbsp Kosher salt
- Black pepper
- 8 oz Spaghetti
- Fresh parsley chopped for garnish
- Freshly grated Parmesan for garnish
Instructions
- Preheat oven to 400 degrees
- Place boursin cheeses, capers, artichokes, garlic, white wine, lemon zest + juice, olive oil, thyme, and salt in a baking dish – and bake uncovered for 30 minutes
- While Boursin is baking, boil spaghetti until Al dente, making sure to reserve about 1/4 cup of pasta water in the event sauce is too thick
- Remove Boursin from the oven after 30 minutes, and stir well. Strain spaghetti, then using tongs, place spaghetti into the Boursin artichoke mixture and make sure all is well incorporated
- Serve immediately! Top with fresh Parmesan, lemon zest, black pepper, and parsley
This was delicious! Husband was impressed, too.
yay! love to hear this! xx
Simple Masterpiece! I had cavatappi on hand and that was pretty awesome in place of spaghetti. Thank you!
Very good! Nice change. Used diced olives instead of capers (didn’t have any). Loved the lemon.
Ok, I usually dont write reviews but had to for this one. I modified a bit do to the ingredients I had on hand but this was so good and easy. 4 out of 5 ppl in my house scarfed it down and my picky child at least took a few bites.
I only had 1 boursin and non marinated artichokes so i added a little rice vinegar, italian seasoning and lemon powder (out of lemons. I used cooking wine and in the last 10 minutes of cooking i added in cottage cheese to make up for the 2nd boursin. Yum!
So Good! I have made this three time. The recipe is very forgiving if tweeks or substitutes are made. Pairs lovely with chicken and white wine.
I just made this for dinner and my husband and I loved it! So easy and delicious!
Delicious recipe but I do wish when lemon juice and zest are ingredients, Ina recipe, amounts would be given…. Lemons come in so many different sizes. I guess my lemon produced a lot of juice. Now don’t get me wrong, I love lemon flavored food, especially pasta but even for me, this came out too lemony. I did add some chunks of cooked chicken breast to the sauce before I added the pasta. I will definitely make it again, but I think I will just add the zest and serve with lemon wedges.
Delicious! Very rich, so a little goes a long way. My husband has high blood pressure so we left out the capers and salt (Boursin is already a salty cheese), but it was still extremely flavorful and lovely. Saving this recipe, for sure!
Your website/recipe page doesn’t have a friendly print option. I try to print and it wants to print 6 pages. Help.
Way too much thyme I thought I read it wrong. Way too salty. I didn’t even add all the salt and it was hard to eat. Didn’t enjoy at all.
Same! Should this read tsp instead of Tbsp?
loved the meal! i did add the whole can of artichokes because what was i going to do with a half a can. hahah! i wont do that again.
If I am making this with a lb of pasta should I double the whole recipe?