Easy Summer Vegetable Pasta

By littlefish

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 1/4 inch thick, Opt.
• 1 summer squash, halved lengthwise and sliced 1/4 inch thick, opt.
• 12 ounces cherry tomatoes, halved
• 1 c celery ribs, thin sliced, opt.
• 1/2 c black l=olives, pitted and chopped
• 1 (5.2-ounce) package Garlic & Herb Boursin cheese, opt
• 1/2 cup chopped fresh basil
• 1 T lemon juice

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

Boursin cheese thinned with starchy pasta cooking water makes a quick, flavorful sauce for pasta and vegetables.

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.

Serves 4.