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Square overhead shot of a bowl of boursin cheese pasta with summer vegetables.
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5 from 1 vote

Easy Boursin Cheese Pasta with Summer Vegetables

This quick stovetop dinner is easy, cheesy, and full of garden-fresh veggies! Plus, it's ready in less than 30 minutes!
Course Dinner
Cuisine American, Italian
Keyword boursin cheese pasta, boursin cheese pasta recipe, boursin cheese pasta sauce, pasta with boursin cheese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Calories 400kcal
Author Blair Lonergan

Ingredients

  • 12 ounces (¾ of a package) short pasta, such as rigatoni, penne, or fusilli
  • 1 tablespoon olive oil
  • 1 clove garlic, grated or pressed
  • 1 cup halved cherry or grape tomatoes
  • 2 ears corn, kernels cut off the cob (or 1 ½ cups frozen or canned corn)
  • 1 small zucchini or yellow summer squash, diced (about 1 cup)
  • 1 (5.2 ounce) package Boursin cheese (I use Garlic & Fine Herb flavor)
  • 1 tablespoon prepared basil pesto (use store-bought pesto or homemade pesto)
  • Kosher salt and ground black pepper
  • Garnish: grated Parmesan cheese; chopped fresh basil; fresh lemon juice

Instructions

  • Bring a pot of well-salted water to a boil. Add the pasta and cook according to package directions for about 1 minute less than al dente (the pasta will continue to cook a bit more in the skillet with the sauce). Reserve at least 1 cup of the pasta cooking water; drain the pasta.
    Cooked fusilli pasta in a colander.
  • Meanwhile, in a large skillet or Dutch oven, heat olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, corn, zucchini, and ¼ teaspoon of salt; cook until crisp-tender, about 3 minutes.
    Adding summer vegetables like corn tomatoes and zucchini to a blue dutch oven.
  • Add the Boursin and let it heat up until it’s starting to melt. Add the cooked pasta, pesto, and a splash or two of the pasta cooking water, stirring until a creamy sauce comes together. Gradually add extra pasta water as needed, to thin the sauce to your desired consistency. Taste and season with salt and pepper.
    Adding garlic and herb boursin cheese to a pot for a pasta sauce.
  • Divide the pasta evenly between serving bowls. Top each serving of pasta with chopped fresh basil, grated Parmesan cheese, and a squeeze of fresh lemon juice if desired.
    Bowl of boursin pasta with summer veggies on a green table.

Notes

  • Omit the pesto if you don't have any on hand. It adds an extra boost of basil and garlic flavor, but the dish will still work without it.
  • Use the vegetables that your family enjoys. For instance, replace the tomatoes and zucchini with extra corn, or just use a lot of cherry tomatoes. You can also try broccoli, spinach, frozen peas, or sundried tomatoes.
  • Don't have fresh tomatoes or fresh corn on the cob? Substitute with canned diced tomatoes (drained) and frozen or canned corn.
  • Add bacon for a rich, smoky flavor. Simply fry the bacon in the skillet until crisp, and then remove it to a plate but reserve the drippings in the pan. Use the drippings to saute the vegetables in lieu of the olive oil. Stir the cooked bacon back into the pasta at the end.
  • Add cooked shrimp for an instant flavor boost and more protein.

Nutrition

Serving: 1/6 of the recipe | Calories: 400kcal | Carbohydrates: 54g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 209mg | Potassium: 352mg | Fiber: 3g | Sugar: 6g | Vitamin A: 643IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 1mg