Pasta with Zucchini, Cherry Tomatoes and Boursin Cheese
from Pasta Revolution
Actually cherry tomatoes, this time ($5 for 12 oz of organic on-the-vine at the coop, but they’re at least the right kind of tomato). But not Boursin, which is a brand and the coop stocked some other similar brand instead. Presumably less corporate or something, I have no idea. There is also chicken in there, because this is not what I set out to make. I got the chicken going for pasta with chicken, eggplant and a red wine/balsamic mixture…and then as I cut into the eggplant it proved to be full of gross browning bits and generally looking a bit the worse for wear. So I tossed that, hemmed and hawed about making a run just for the eggplant and then decided to just shift gears and make this recipe, then throw chicken in at the end because it’s not like that’s an incompatible flavor profile.
Real simple recipe: you quarter the zucchinis then cut into large chunks. Toss in a bowl with olive oil, salt and pepper. Broil on high for 10 minutes or so until lightly charred. Meanwhile, cook pasta, chop some fresh basil and quarter a pound-ish of cherry tomatoes. When the pasta’s done, chuck in the tomatoes, boursin, and about 1/4 cup of reserved pasta cooking water and toss. Then gently stir in the zucchini and basil (and 2 more tablespoons of olive oil, oops, just noticed that), salt and pepper to taste and serve.
It’s fabulous. And I used to hate zucchini, too. Look forward to the eggplant thing in a couple days when I get around to getting another eggplant. >.>