Ingredients
Scale
- 12 oz of your favorite pasta (penne or fusilli work wonderfully)
- 1 package (5.2 oz) of Boursin garlic and fine herbs cheese
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of fresh spinach, chopped
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Begin by cooking the pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside, reserving about a cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it. This step always reminds me of those Saturday mornings with Ouma, where the aroma of garlic signaled the start of our culinary adventures.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Boursin cheese, allowing it to melt and blend into the cream, creating a luscious sauce. If Mama Lou were here, she’d likely say, “Patience is key,” and she’d be right; let the flavors meld together.
- Add the chopped spinach and cherry tomatoes to the skillet, stirring until the spinach wilts and the tomatoes soften slightly.
- Toss the cooked pasta into the sauce, ensuring every piece is well-coated. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency.
- Season with salt and pepper to taste, then sprinkle the grated Parmesan cheese over the top, stirring to combine.
- Garnish with fresh basil leaves before serving. The final touch that would make Mama Lou proud, as she always believed in the power of fresh herbs to elevate a dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
