Ingredients
Scale
- 12 ounces of your favorite pasta (penne or rigatoni work well)
- 1 package (5.2 ounces) of Boursin cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Optional: Red pepper flakes for a bit of heat
Feel free to substitute the Boursin cheese with any soft, herbed cheese if you prefer. You can also switch the spinach for kale or arugula for a different take.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften and release their juices.
- Stir in the baby spinach and cook until just wilted, about 2 minutes.
- Reduce the heat to low and add the Boursin cheese, stirring until it melts into a creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency.
- Add the cooked pasta to the skillet and toss to coat in the sauce. Stir in the Parmesan cheese, and season with salt, pepper, and red pepper flakes if using.
- Transfer the pasta to serving bowls and garnish with fresh basil leaves. Serve immediately, accompanied by stories of the day, much like the evenings spent with Mama Lou.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International