Go Back

One Pot Orecchiette with Herbs, Summer Veg & Boursin

Print Recipe

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

Instructions
 

  • 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