Go Back

Baked Boursin Zucchini Pasta

5 from 1 vote
Print Recipe

Ingredients
  

  • 6-8 oz Pasta I prefer to use short pasta in this dish
  • 1 Garlic and Herb Boursin Cheese
  • 1 Large Zucchini
  • 1 oz Basil
  • 5 cloves Garlic minced
  • 1/2 cup Chicken Broth
  • 1 tbsp Olive Oil
  • 1 tsp Oregano
  • 1 tsp Italian Soffritto Mix mixture of sundried tomato, chili flakes, onion, salt, rosemary, and sage

Instructions
 

  • Preheat oven to 400F
  • Mince your garlic and chiffonade your basil. (See notes below)
  • Add your broth and boursin cheese to the bottom of a baking dish. I used a 9″ x 9″ baking dish.
  • Add your olive oil, minced garlic, oregano, Italian soffritto blend, and half of your basil. Mix well, without touching the boursin cheese.
  • Bake for 20 minutes
  • While it is baking, boil your pasta, making sure to reserve 1/4 cup of pasta water when you drain your pasta. You can use this water in the sauce once it is done baking if you want to thin out your sauce. You may choose not to use the extra water.
  • Make your zoodles. You don’t need to peel the zucchini, just use any type of vegetable noodle maker and make the zoodles. You can lay these on some paper towels and sprinkle a little salt on top while the rest of the dish cooks. This will soak up some extra moisture.
  • Once your dish is done baking, mix the contents of the baking dish together to create a sauce. Check if you want to add in 1/4 cup of pasta water.
  • Add your pasta and zoodles and mix well. Top with remaining fresh basil.

Notes

A chiffonade of basil is a type of cut. First, stack your basil leaves on top of each other so that the middle vein is aligned on all of the leaves. Then, roll up your basil leaves like a cigar. Lastly, slice your basil into thin strips.