Because some nights? You just want dinner to basically make itself. You know the ones. You’ve made it through emails, errands, after-school meltdowns (your kid’s or your own), and now all that stands between you and the couch is… dinner.
Enter: One Pot Orecchiette with Herbs, Summer Veg & Boursin! It’s the kind of recipe that forgives you for skipping the store. Got zucchini but no corn? Go rogue. No herbs in the fridge? It’s still going to be good. But if you do have a half-used pack of Boursin hanging around and a pile of herbs wilting in your crisper drawer, this one’s for you!
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Ingredients
- 1 pound orecchiette
- Kosher salt
- 3 tablespoons salted butter
- 2 cups grape tomatoes
- 1 medium zucchini
- 1 cup frozen corn
- 2 garlic cloves, finely grated
- Coarsely ground black pepper
- Finely grated lemon zest and juice of one lemon
- 1 5.3-ounce package garlic and herb Boursin, divided
- 1 cup mixed fresh herbs, e.g. basil, parsley, dill, and/or chives, coarsely chopped
Method
- Bring a large Dutch oven of salted water to a boil over high heat
- After water is boiling, add the pasta and cook, stirring occasionally, until al dente according to package directions
- Reserve 1 cup of pasta water and drain. Return the pot to the stovetop.
- While the pasta is cooking, halve the tomatoes. Trim the zucchini and cut into bite-sized pieces.
- In the same Dutch oven, melt the butter over medium-high. Add the tomatoes and zucchini and season with salt and pepper. Cook, stirring, until the zucchini is tender, about 3 minutes
- To the Dutch oven, add the corn, garlic, lemon zest, and lemon juice. Cook until garlic is fragrant, 1 to 2 minutes
- Add the cooked pasta, ⅔ cup of the pasta water, and half of the Boursin round
- Cook, stirring, until the Boursin has melted into the sauce, 1 to 2 minutes. Remove the pasta from the heat. Stir in ¾ cup of the herbs
- Add more pasta water, 1 tablespoon at a time, if the sauce is too thick
- Season with salt and pepper. Crumble the remaining Boursin over top of the pasta and garnish with the remaining ¼ cup of herbs
Enjoy!
Cortney
Cortney LaCorte
Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings
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