Easy Summer Vegetable Pasta
By America's Test KitchenPublished on August 7, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound penne pasta Salt and pepper 1 tablespoon olive oil 1 red onion, halved and sliced thin3 garlic cloves, minced2 zucchini, halved lengthwise and sliced ¼ inch thick1 summer squash, halved lengthwise and sliced ¼ inch thick12 ounces cherry tomatoes, halved1 (5.2-ounce) package Garlic & Herb Boursin cheese ½ cup chopped fresh basil
Before You Begin
Serve with grated Parmesan cheese.
Instructions
- Bring 4 quarts water to boil in Dutch oven. Add penne and 1 tablespoon salt to boiling water and cook until al dente. Reserve ¾ cup pasta cooking water and drain pasta.
- Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add zucchini, summer squash, and ¼ cup reserved pasta water and cook, covered, until vegetables are tender, about 6 minutes. Stir in cooked pasta, tomatoes, Boursin, remaining ½ cup pasta water, and basil until pasta is heated through. Season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 pound penne pasta
Salt and pepper
1 tablespoon olive oil
1 red onion, halved and sliced thin
3 garlic cloves, minced
2 zucchini, halved lengthwise and sliced ¼ inch thick
1 summer squash, halved lengthwise and sliced ¼ inch thick
12 ounces cherry tomatoes, halved
1 (5.2-ounce) package Garlic & Herb Boursin cheese
½ cup chopped fresh basil
Ingredients
1 pound penne pasta
Salt and pepper
1 tablespoon olive oil
1 red onion, halved and sliced thin
3 garlic cloves, minced
2 zucchini, halved lengthwise and sliced ¼ inch thick
1 summer squash, halved lengthwise and sliced ¼ inch thick
12 ounces cherry tomatoes, halved
1 (5.2-ounce) package Garlic & Herb Boursin cheese
½ cup chopped fresh basil
Ingredients
1 pound penne pasta
Salt and pepper
1 tablespoon olive oil
1 red onion, halved and sliced thin
3 garlic cloves, minced
2 zucchini, halved lengthwise and sliced ¼ inch thick
1 summer squash, halved lengthwise and sliced ¼ inch thick
12 ounces cherry tomatoes, halved
1 (5.2-ounce) package Garlic & Herb Boursin cheese
½ cup chopped fresh basil
Why This Recipe Works
Boursin cheese thinned with starchy pasta cooking water makes a quick, flavorful sauce for pasta and vegetables.
Before You Begin
Serve with grated Parmesan cheese.
Instructions
- Bring 4 quarts water to boil in Dutch oven. Add penne and 1 tablespoon salt to boiling water and cook until al dente. Reserve ¾ cup pasta cooking water and drain pasta.
- Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add zucchini, summer squash, and ¼ cup reserved pasta water and cook, covered, until vegetables are tender, about 6 minutes. Stir in cooked pasta, tomatoes, Boursin, remaining ½ cup pasta water, and basil until pasta is heated through. Season with salt and pepper to taste. Serve.
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