You’ve had baked feta pasta, but what about baked Boursin pasta?! Boursin is elite, and we are amping up this naturally low-protein cheese with some of my fav high protein (non meat) ingredients, PLUS adding a ton of veg for a fiber and protein-packed pasta dish that will vibe with you all spring and summer long.
Preheat the oven to 400°F (205°) and arrange a rack in the center of the oven.
Bake the veg and cheese. To a roasting pan or large baking sheet (I used this 20”x14” XL baking tray), add everything from the zucchini to the red pepper flake, then season generously with salt and pepper, drizzle 1 ½ tbsp of the olive oil over top and toss to coat. Arrange the 2 rounds of Boursin cheese anywhere on the pan you like, then top with the remaining olive oil and bake for 35-40 minutes, moving the veg around halfway through cooking (avoiding the cheese when you do).
Cook the pasta. When the veg has about 5 minutes left to cook, cook your pasta in liberally salted water (two big handfuls of salt, don’t be shy) till the al dente time on the package, then reserve 2 cups of pasta water and drain. Transfer one cup of the pasta water to a separate bowl and whisk in the collagen until dissolved.
Finish. When the veg is done, remove from the oven and stir everything up. Then add the beans, garlic, lemon juice and zest, parm, basil, pasta and collagen pasta water and stir until combined, adding more reserved pasta water to thin the sauce to the consistency you like (if need be).
Serve topped with more parm, lemon zest and basil if you’d like and enjoy!
Notes
MICRONUTRIENT HEROES:
115% vitamin C, 65% vitamin K, 32% calcium, 26% iron and potassium, 21% vitamin A1.0 Omega 6:3 ratio (anything 4 or lower is great)
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
