Welcome to the blog where the martini's are extra dirty and the recipes are extra delicious! Follow along as I share recipes, hosting tips, fashion finds & more.
RING. THE. ALARM. This pasta is going to blow your socks off- because it sure blew mine off. I was inspired by the viral feta pasta dish from last year (or 2021?) and wanted to put my own spin on it. The best part? This came together in THIRTY??MINUTES?? making it my new go-to weeknight meal.
Can’t wait to hear what y’all think. Recipe below!
LEMONY BAKED BOURSIN PASTA with ARTICHOKES + CAPERS ✨??? ? RING. THE. ALARM. This pasta is going to blow your socks off- because it sure blew mine off. I was inspired by the viral feta pasta dish from last year (or 2021?) and wanted to put my own spin on it. The best part? This came together in THIRTY??MINUTES?? making it my new go to weeknight meal. Can’t wait to hear what y’all think. Recipe below! 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 Directions: 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 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. Enjoy!! #pasta#pastatiktok#boursin#cheese#fyp
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
Directions: 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
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!
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!
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?