Unfortunately, I think the pictures may make this pasta look a tiny bit dry. But let me tell you... it was not. It was perfectly tasty and wonderful. The garlic and herb cheese spread used here just adds that perfect creaminess to the pasta without adding a lot of heaviness like a thick cheese sauce would. This truly is a very easy summer dish.
And, just because you know I love to use the same ingredients in different dishes - I mean it saves money and you waste less food - stop by tomorrow when I help you use up some of the rest of the cheese in a completely different type of dish.
Easy Summer Veggie Pasta
Adapted from Cook's Country
10 oz ziti pasta
1 zucchini, halved lengthwise and sliced 1/4" thick
1 yellow pepper, thinly sliced
1 1/2 cups cherubs or grape tomatoes, halved or quartered
3 Tablespoons Boursin garlic and herb cheese
1 cooked chicken breast, cut into bite size pieces
salt and pepper
Cook pasta according to package directions. Drain, reserving 1/2 cup of pasta water; set aside.
Spray a non-stick pan with cooking spray. Over medium (or medium low) heat, add the zucchini and saute for 2 minutes. Add the yellow pepper and continue sauteing another 2 minutes. Add the cherry tomatoes and let cook another 2-3 minutes or just until the tomatoes are heated through. Remove from heat and add to cooked pasta along with the cooked chicken. Stir in the cheese. Toss to combine. If pasta is too dry, add reserved pasta water. Serve with warm crusty bread and enjoy!
One Year Ago: Potatoes with Lima Bean Gravy
Two Years Ago: Pork Paillards