Creamy High-Protein Boursin Pasta Recipe With Zucchini & Tomatoes (8 Ingredients, 30 Minutes) High Protein Recipes Gluten-free Dinner Pasta Vegetables Vegetarian Farm to Table Recipe French Recipes

I'm a huge fan of Boursin cheese. Boursin has a creamy smooth texture and a rich garlic flavor that make it ideal for pasta recipes. This creamy high-protein Boursin pasta recipe with fresh zucchini and tomatoes is absolutely amazing, especially with all the fresh-picked zucchini and vine-ripe tomatoes this time of year!

This flavorful Boursin vegetable pasta recipe is so satisfying. The fresh zucchini, tomatoes, spinach, and onions add a bunch of nutrition, too (check out the health benefits of zucchini, the health benefits of tomatoes and the health benefits of spinach). But I'm here for the Boursin.

Boursin is a spreadable cheese made with garlic, parsley and chives that was created in 1963 by the young French cheesemaker François Boursin. This savory cheese was inspired by fromage frais, a traditional French dish that blends garlic, fresh cream, soft cheese, herbs, salt and pepper. The irresistible cheese adds creamy texture and delicious flavor to a variety of recipes.

Here are the eight ingredients you'll need for this dreamy high-protein recipe: butter, heavy whipping cream, baby spinach, Boursin cheese, onion, zucchini, tomatoes and your favorite short pasta (regular or gluten-free). This tasty vegetarian meal is ready in only about 30 minutes.

You can serve this creamy vegetable pasta for dinner on its own or as a side dish with your favorite proteins. I love it for lunch garnished with black pepper and shredded Parmesan cheese. Easy, delicious and nutritious!

Cuisine: American / French
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

• 2 tablespoons unsalted butter
• 1 cup heavy whipping cream
• 8 ounces fresh baby spinach
• 5.3 ounces (1 package) Boursin garlic and fine herb cheese
• 1 cup onion (about 1 medium onion), diced
• 2 cups zucchini (about 2 medium zucchini), diced
• 1 1/2 cups fresh tomatoes (about 1 large tomato), diced
• 12 ounces (1 package) short pasta, uncooked (I used rotini)
• salt and black pepper, to taste (optional, but I used about a 1/3 teaspoon of each)
• crushed red pepper flakes, to taste, for garnish (optional)
• Parmesan cheese, to taste, for garnish (optional)
• fresh parsley or basil, for garnish (optional)

Here's how to make it:

1. In a large pot of boiling water, cook pasta according to package directions. Drain pasta and transfer to a large bowl. (You can use regular pasta, gluten-free pasta, chickpea pasta, etc.)
2. While the pasta is cooking, make the sauce. In a large skillet or saucepan with sides over medium heat, add the butter and heavy cream. Stir to combine and simmer until thick, about 5 minutes. Your spoon should leave a line as you stir through the sauce.
3. Add the spinach and cook until wilted and integrated, about 2 minutes.
4. Add the Boursin and stir until the cheese melts and everything is integrated, about 3 minutes. Remove from heat and set to the side.
5. In a separate skillet or saucepan, add the onion, zucchini and tomatoes. Stir to combine and sauté until crisp-tender, about 4 minutes.
6. Add the Boursin sauce to the vegetables and stir to combine. Cook until everything is integrated, about 3 minutes.
7. Spoon the creamy vegetable sauce over the pasta in the bowl and toss to combine. Serve immediately. Garnish with black pepper, crushed red pepper flakes, shredded Parmesan cheese and/or fresh parsley or basil, if desired.
8. Store leftovers in an airtight container in the refrigerator and reheat in the microwave (add a bit of cream or milk, if needed).

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