I guarantee this will become your new favorite way to make Pasta Primavera. In this simple recipe, fresh spring vegetables are roasted with creamy garlic-and-herb Boursin cheese, then tossed with penne to create a vibrant, flavorful vegetarian meal in about 30 minutes.
Bring the flavor to pasta night!
I’m having a Boursin-and-pasta moment. After creating a few Boursin-based pasta dishes, I kept thinking of lighter, brighter versions for spring and summer. This creamy Pasta Primavera is the result: fresh vegetables roasted with garlic herb Boursin cheese, then mixed with penne and a splash of reserved pasta water to form a silky sauce.
This method is delightfully simple and produces an impressive meal with minimal fuss. Toss the vegetables and two rounds of Boursin in a baking dish, roast, cook the pasta, then combine everything. The cherry tomatoes burst and mingle with the cheese to create vibrant flavor. This dish is perfect for a quick weeknight dinner or scaled up for a casual dinner party.
Key ingredients
The ingredients below give you a clear shopping list and some notes on choices. The full ingredient list with measurements appears in the recipe card later in the post.
- Vegetables – Aim for about 2 pounds of mixed vegetables plus a pint of cherry tomatoes. Cherry tomatoes are essential for their juicy burst in the sauce. Good options include asparagus, zucchini, yellow squash and red onion, but you can substitute mushrooms, broccoli, bell peppers, or snow peas. Cut vegetables into similar-sized pieces so they roast evenly.
- Boursin cheese – Use garlic-and-fine-herbs Boursin for its creamy texture and savory flavor. The recipe calls for two 5.3-ounce (about 10.6 ounces total) packages.
- Penne pasta – Penne holds the roasted vegetables and sauce well, but any short pasta will work.
- Olive oil & seasonings – Simple seasoning of olive oil, salt, pepper and garlic powder is all you need to highlight the vegetables and Boursin.
Instructions
Step-by-step photos are shown below to help you follow along. For the concise instructions, see the recipe card further down.
- Roast the vegetables with Boursin. Preheat the oven to 400°F. Toss diced asparagus, zucchini, yellow squash, red onion and cherry tomatoes in a 9×13-inch baking dish with olive oil, salt, pepper and garlic powder. Nestle two rounds of Boursin cheese among the vegetables and roast uncovered for 25 minutes, until the vegetables are tender and the cheese is soft and warming.
- Finish as a pasta. While the vegetables roast, cook the penne in salted boiling water until al dente. Reserve 1 cup of the pasta cooking water before draining. When the vegetables and cheese come out of the oven, add the cooked pasta and about 1/2 cup of the reserved pasta water, then stir to form a creamy sauce. Add more pasta water as needed to reach your desired consistency. Garnish as preferred and serve immediately.
Optional additions
Add chicken: For a non-vegetarian option, slice two chicken breasts in half lengthwise, season lightly with olive oil and your favorite chicken seasoning, and roast on a separate baking sheet at 400°F for about 25 minutes alongside the vegetables. Dice the cooked chicken and fold into the pasta before serving.
Garnishes: Fresh chopped parsley or basil add color and brightness. Sprinkle red pepper flakes, chili crisp, or a pinch of crushed red pepper to introduce a touch of heat if you like.
What to serve with it
Serve this Pasta Primavera with a simple green salad to add freshness and extra vegetables. A crisp Italian-style salad or a grilled Caesar salad work particularly well in warmer months. Crusty bread or garlic bread is also a nice accompaniment to soak up any remaining sauce.
Pasta Primavera
6 servings
Ingredients
- 1/2 pound asparagus, cut into 1-inch pieces
- 1/2 pound zucchini, sliced into half moons
- 1/2 pound yellow squash, sliced into half moons
- 1/2 pound red onion, thinly sliced
- 1 pint cherry tomatoes
- 1/4 cup olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 10.6 ounces garlic herb Boursin cheese (two 5.3-ounce packages)
- 1 pound penne pasta
Instructions
- Preheat the oven to 400°F.
- Place the asparagus, zucchini, yellow squash, red onion and cherry tomatoes in a 9 x 13-inch casserole dish. Drizzle with olive oil, then sprinkle with salt, black pepper and garlic powder. Toss to coat evenly.
- Tuck the two rounds of Boursin cheese into the center of the vegetables. Bake uncovered for 25 minutes, or until the vegetables are tender and the cheese is warmed through.
- Meanwhile, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
- When the roasted vegetables and cheese are ready, stir the cooked pasta into the baking dish. Add 1/2 cup of the reserved pasta water and toss to combine, adding more pasta water if needed until the sauce is smooth and coats the pasta.
- Optionally garnish with chopped fresh parsley or basil and a sprinkle of red pepper flakes. Serve immediately.
Notes
- Vegetable total: You need about 2 pounds of mixed vegetables plus the cherry tomatoes. Substitute any mix you prefer but cut everything to similar sizes for even roasting.
- Gluten-free option: Use gluten-free penne to make the dish gluten free.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 7 days. Before reheating, add a splash of water, milk or cream to prevent drying. Reheat gently on the stove over medium heat or in the microwave until warmed through.
Nutrition Facts
Calories: 622 kcal (per serving)
Carbohydrates: 70 g | Protein: 16 g | Fat: 31 g
Saturated Fat: 15 g | Sodium: 1106 mg | Fiber: 5 g | Sugar: 10 g
Vitamin A: 1345 IU | Vitamin C: 36 mg | Calcium: 93 mg | Iron: 3 mg