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One Pot Orecchiette with Herbs, Summer Veg & Boursin

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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

  1. Bring a large Dutch oven of salted water to a boil over high heat
  2. After water is boiling, add the pasta and cook, stirring occasionally, until al dente according to package directions
  3. Reserve 1 cup of pasta water and drain. Return the pot to the stovetop.
  4. While the pasta is cooking, halve the tomatoes. Trim the zucchini and cut into bite-sized pieces.
  5. 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
  6. To the Dutch oven, add the corn, garlic, lemon zest, and lemon juice. Cook until garlic is fragrant, 1 to 2 minutes
  7. Add the cooked pasta, ⅔ cup of the pasta water, and half of the Boursin round
  8. 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
  9. Add more pasta water, 1 tablespoon at a time, if the sauce is too thick
  10. Season with salt and pepper. Crumble the remaining Boursin over top of the pasta and garnish with the remaining ¼ cup of herbs
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