One pot Boursin pasta ✨4 oz pancetta ✨1 Tablespoon evoo ✨2 Tablespoons butter ✨4 minced garlic ✨2 cups cherry tomatoes ✨1 lb pasta of choice ✨4 Cups chicken broth ✨1 block of Boursin cheese ✨spinach to taste ✨1/3 jar sun-dried tomato in Italian herbs and oil ✨salt & pepper to taste ✨1 cup grated Parmesan cheese ✨lemon zest for garnish
How to Make It 1. Heat olive oil in a large pan over medium heat. Add the pancetta and cook until crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels. Leave the rendered fat in the pan. 2. Add butter to the pan, then stir in the minced garlic. Sauté just until fragrant, about 30 seconds. 3. Add the cherry tomatoes and cook for about 2 minutes, until they begin to soften. 4. Add the dry pasta directly to the pan and pour in the chicken broth, making sure the pasta is mostly submerged. 5. Season with salt, pepper, and a small spoon of Better Than Bouillon if needed. Stir, bring to a gentle simmer, cover, and cook for about 7 minutes. 6. Uncover and add the spinach, Boursin cheese, chopped sun-dried tomatoes, Parmesan cheese, and lemon zest. 7. Stir until everything is melted and well combined. Taste and adjust seasoning as needed 8. Top with crispy pancetta and extra Parmesan
Tomato leaves are toxic! Try to keep them out of the pan. To be fair, there weren't enough in your pan to sicken anyone, but it's a good practice to keep tomato leaves out of food.
19 Comments
One pot Boursin pasta
✨4 oz pancetta
✨1 Tablespoon evoo
✨2 Tablespoons butter
✨4 minced garlic
✨2 cups cherry tomatoes
✨1 lb pasta of choice
✨4 Cups chicken broth
✨1 block of Boursin cheese
✨spinach to taste
✨1/3 jar sun-dried tomato in Italian herbs and oil
✨salt & pepper to taste
✨1 cup grated Parmesan cheese
✨lemon zest for garnish
How to Make It
1. Heat olive oil in a large pan over medium heat. Add the pancetta and cook until crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels. Leave the rendered fat in the pan.
2. Add butter to the pan, then stir in the minced garlic. Sauté just until fragrant, about 30 seconds.
3. Add the cherry tomatoes and cook for about 2 minutes, until they begin to soften.
4. Add the dry pasta directly to the pan and pour in the chicken broth, making sure the pasta is mostly submerged.
5. Season with salt, pepper, and a small spoon of Better Than Bouillon if needed. Stir, bring to a gentle simmer, cover, and cook for about 7 minutes.
6. Uncover and add the spinach, Boursin cheese, chopped sun-dried tomatoes, Parmesan cheese, and lemon zest.
7. Stir until everything is melted and well combined. Taste and adjust seasoning as needed
8. Top with crispy pancetta and extra Parmesan
You amaze me how you make up these dishes and they look so good. ❤
Im in love ❤
I want to try it,😊❤❤
Absolutely delish and loving the romantic music in the background. Lovely ❤️☺️
❤❤❤
Such a vibe
Still. The hair hanging around food….ohh,no
Extremely divine as always!! Everything you do is always exquisite to the tee!!!
The content is top notch I will come back to watch it again.
Yum-o that looks absolutely delicious Liz. Great date night meal❤😊
That looks so like so much flavor and I bet it was delicious I love the pink 🩷
Yummy! 😋. Pretty flowers in kettle! ❤ 😊
So simple ingredients, yet looking so delicious 😋😉. Fabulous as always…👌🤌
What juice did you use for the mocktail please?
Everything looks beautiful! Love the pink MacKenzie Childs set. 💕💕
Looks yummy
Tomato leaves are toxic! Try to keep them out of the pan. To be fair, there weren't enough in your pan to sicken anyone, but it's a good practice to keep tomato leaves out of food.
❤