I’ve seen many versions of this viral Thomas Keller zucchini recipe on social media lately, and couldn’t wait to make it. Scoring the zucchini helps it cook evenly and creates nice caramelization, and topping it with the marinated tomatoes made it extra special. This was a fun, tasty zucchini recipe that was devoured quickly and paired nicely with some leftover Boursin potatoes and some Italian meatballs.

Scored Zucchini with Marinated Tomatoes

Marinated Tomatoes:

• 2 tbsp olive oil or vegetable oil
• 2 tbsp white balsamic vinegar
• 2 tsp shallot, finely minced
• 1 clove of garlic, finely grated
• 1 tsp fresh parsley, finely chopped
• Pinch of sugar
• Sea salt and freshly cracked black pepper, to taste
• 1½ cups of cherry tomatoes or grape tomatoes, diced, excess seeds removed

Zucchini:

• 2 zucchini, ends trimmed and sliced in half lengthwise
• Sea salt, to taste
• 2 tbsp avocado oil, for cooking
• 3 tbsp capers, drained and dried well on a tea towel

Serving:

• Fresh basil leaves, garnish
• Fresh parmesan, on the side

How to Make Scored Zucchini with Marinated Tomatoes:

Marinate the tomatoes by whisking the olive oil, white balsamic vinegar, shallot, garlic, parsley, sugar, sea salt, and freshly cracked black pepper to taste in a small bowl.  Fold in the tomatoes and stir until evenly coated. Set aside to let flavors mingle, and stir every once in a while.

Slice the zucchini in half lengthwise, then score the flesh side in a cross-hatch pattern, ⅛” to ¼” deep.

Salt the zucchini halves by seasoning the flesh sides liberally with salt. Let zucchini rest, flesh side down on a tea towel or a few paper towels for 10-15 minutes to draw out its moisture.

Pat the zucchinis very dry with a fresh towel or paper towel.

Preheat the oven to 425 degrees.

Cook the zucchini by heating the avocado oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, place zucchini halves cut-side down in the skillet and sear until golden brown and beautifully caramelized, 4-5 minutes total.  Side Note: Adjust the heat if they are browning too fast.

Flip the zucchini halves over and sprinkle the dried capers around the zucchini.

Roast the zucchini by transferring the ovenproof cast-iron skillet to the oven to roast until the zucchini is softened, about 15-20 minutes.

Place the zucchini on a towel to remove excess grease, then place on a serving plate.

To serve, spoon the marinated tomatoes over the zucchini, along with the crispy capers. Top with the fresh basil leaves and serve. Enjoy.

Print

Scored Zucchini with Marinated Tomatoes

Course Sides

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Large Cast-Iron Skillet (ovenproof)

Ingredients

Marinated Tomatoes:

• 2 tbsp olive oil or vegetable oil
• 2 tbsp white balsamic vinegar
• 2 tsp shallot finely minced
• 1 clove of garlic finely grated
• 1 tsp fresh parsley finely chopped
• Pinch of sugar
• Sea salt and freshly cracked black pepper to taste
• 1½ cups of cherry tomatoes or grape tomatoes diced, excess seeds removed

Zucchini:

• 2 zucchini ends trimmed and sliced in half lengthwise
• Sea salt to taste
• 2 tbsp avocado oil for cooking
• 3 tbsp capers drained and dried well on a tea towel

Serving:

• Fresh basil leaves garnish

Instructions

• Marinate the tomatoes by whisking the olive oil, white balsamic vinegar, shallot, garlic, parsley, sugar, sea salt, and freshly cracked black pepper to taste in a small bowl.  Fold in the tomatoes and stir until evenly coated. Set aside to let flavors mingle, and stir every once in a while.
• Prepare the zucchini by cutting them in half lengthwise using a sharp knife, then score the flesh side in a cross-hatch pattern, ⅛" to ¼" deep.
• Salt the zucchini halves by seasoning the flesh sides liberally with salt. Let the zucchini rest, flesh side down, on a tea towel or a few paper towels for 10-15 minutes to draw out its moisture.
• Pat the zucchinis very dry with a fresh towel or paper towel.
• Preheat the oven to 425 degrees.
• Cook the zucchini by heating the avocado oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, place zucchini halves cut-side down in the skillet and sear until golden brown and beautifully caramelized, 4-5 minutes total.  Side Note: Adjust the heat if they are browning too fast.
• Flip the zucchini halves over and sprinkle the dried capers around the zucchini.
• Roast the zucchini by transferring the ovenproof cast-iron skillet to the oven to roast until the zucchini is softened, about 15-20 minutes.
• Place the zucchini on a towel to remove excess grease, then place the halves on a serving plate.
• To serve, spoon the marinated tomatoes over the zucchini, along with the crispy capers. Top with the fresh basil leaves and serve. Enjoy.

We had some prosciutto and ciliegine mozzarella balls in the fridge, so I decided to make these prosciutto-wrapped nectarines with mozzarella and basil skewers for a tasty, healthy appetizer. I used a nectarine because it’s what we had on hand, but a peach would work well too. These tasty little bites were easy to make and tasted great as is, and also with a drizzle of olive oil & balsamic glaze. This easy summer appetizer paired nicely with grilled flank steak, marinated cherry tomatoes, and fresh grilled corn on the cob.

Prosciutto-Wrapped Nectarines with Mozzarella and Basil

Ingredients:

• 1 large nectarine or peach
• 2 slices of prosciutto, each slice cut into 4 same-sized pieces long enough to wrap the fruit
• 8 medium basil leaves
• 8 mozzarella balls, divided by 8

Serving Options:

• Olive oil, drizzled
• Fresh parsley, finely chopped
• Balsamic glaze or aged vinegar

How to Make Prosciutto-Wrapped Nectarines with Mozzarella and Basil:

Prepare the necatrine (or peach) by slicing it into 8 slices, discarding the pit and stem.

Wrap each nectarine slice with prosciutto around the middle of each fruit slice.

Assemble the skewers by placing a basil leaf on top of each prosciutto-wrapped peach slice.

Add a ciliegine mozzarella ball on top of the basil leaf. Use a long toothpick or a skewer to hold everything in place by driving it through the center of the stack.

Serve as they are, or topped with a drizzle of olive oil, fresh parsley, and/or balsamic glaze or aged vinegar, if desired.

Print

Prosciutto-Wrapped Nectarines with Mozzarella and Basil

Course Appetizer

Cuisine Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 slices

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Wooden Skewers or Large Toothpicks

Ingredients

Ingredients:

• 1 large nectarine or peach
• 2 slices of prosciutto Each slice is cut into 4 thin, same-sized pieces long enough to wrap the fruit
• 8 medium basil leaves
• 8 ciliegine mozzarella balls divided by 8

Serving Options:

• Olive oil drizzled
• Fresh parsley finely chopped
• Balsamic glaze or aged vinegar

Instructions

• Prepare the necatrine (or peach) by slicing it into 8 slices, discarding the pit and stem.
• Wrap each nectarine slice with prosciutto around the middle of each fruit slice.
• Assemble the skewers by placing a basil leaf on top of each prosciutto-wrapped peach slice.
• Add a ciliegine mozzarella ball on top of the basil leaf. Use a long toothpick or a skewer to hold everything in place by driving it through the center of the stack.
• Serve as they are, or topped with a drizzle of olive oil, fresh parsley, and/or balsamic glaze or aged vinegar, if desired.

I made this tasty Italian bean salad recipe, which I found on Two Peas and Their Pod, to pair with some lemon butter chicken, roasted asparagus, and crusty bread loaded with roasted garlic I was making for dinner. This protein-packed bean salad was easy to make and tasted fantastic with the rest of the meal. Flavorful, healthy, and delicious.

Italian Bean Salad

Vinaigrette:

• ½ cup olive oil
• 2-3 tbsp red wine vinegar, to taste
• 2 tbsp Parmesan cheese, finely grated
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, finely grated
• ½ tsp Italian seasoning
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste

Salad:

• 1 (15-oz) can chickpeas, rinsed and drained, remove as many skins as possible
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1 cup Persian cucumber, diced
• 1 cup cherry tomatoes, diced
• 1 cup orange bell pepper, diced
• ½ cup pepperoncini, chopped
• ¼ cup red onion, diced   ***Soak the diced onion in ice-water for 10 minutes if the flavor is too strong
• ¼ cup parmesan cheese, finely grated
• ¼ cup fresh basil leaves, hand torn
• 2 tbsp parsley, finely chopped

How to Make an Italian Bean Salad:

Prepare the vinaigrette by combining the olive oil, red wine vinegar, parmesan, Dijon, honey, garlic, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with an airtight lid and shake very well. Set aside to let flavors mingle.

Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional.

Prepare the salad by combining the rinsed chickpeas, cannellini beans, cucumber, tomatoes, bell pepper, pepperoncini, red onion, parmesan cheese, basil, and parsley.

Dress the salad by pouring the well-shaken vinaigrette over it and tossing until everything is evenly coated.

Serve, or for the best flavor, chill for 30–60 minutes to let the flavors mingle.

Print

Italian Bean Salad

Course Salad, Sides

Cuisine Italian

Prep Time 15 minutes minutes

Allow flavors time to mingle: 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Glass Jar with Lid
• Sharp Knife

Ingredients

Vinaigrette:

• ½ cup olive oil
• 2-3 tbsp red wine vinegar to taste
• 2 tbsp Parmesan cheese finely grated
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic finely grated
• ½ tsp Italian seasoning
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste

Salad:

• 1 (15-oz) can of chickpeas, rinsed and drained, remove as many skins as possible
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1 cup Persian cucumber diced
• 1 cup cherry tomatoes diced
• 1 cup orange bell pepper diced
• ½ cup pepperoncini chopped
• ¼ cup red onion diced ***Soak the diced onion in ice-water for 10 minutes if the flavor is too strong
• ¼ cup parmesan cheese finely grated
• ¼ cup fresh basil leaves hand torn
• 2 tbsp parsley finely chopped

Instructions

• Prepare the vinaigrette by combining the olive oil, red wine vinegar, parmesan, Dijon, honey, garlic, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with an airtight lid and shake very well. Set aside to let flavors mingle.
• Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional.
• Prepare the salad by combining the rinsed chickpeas, cannellini beans, cucumber, tomatoes, bell pepper, pepperoncini, red onion, parmesan cheese, basil, and parsley.
• Dress the salad by pouring the well-shaken vinaigrette over it and tossing until everything is evenly coated.
• Serve, or chill for 30–60 minutes to let the flavors mingle for the best flavor.

I had some chicken to use up, so I whipped up this tasty lemon butter chicken recipe from The Kitchn that looked quick, easy, and used ingredients I had on hand. The sauce was very lemony thanks to the lemon zest, juice, and slices, and it was ready in very little time. We all thought it was tasty, and it paired nicely with an Italian bean salad (recipe to follow), roasted asparagus, and some crusty bread loaded with roasted garlic.

Lemon Butter Chicken

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1½ tsp Italian seasoning
• Sea salt and freshly cracked black pepper, to taste
• 1 large lemon
• ¾ cup chicken broth
• 4 cloves garlic, minced
• 2 tsp flour
• 2 tbsp olive oil
• 4 tbsp butter, cut into 6 pieces
• 2 tbsp fresh parsley, finely chopped

How to Make Lemon Butter Chicken:

Prepare the chicken by slicing each breast in half horizontally, creating 4 pieces in total. Pat dry with paper towels. Season both sides of the pieces with Italian seasoning, sea salt, and freshly cracked black pepper to taste.

Prepare the lemon by finely grating the zest from the large lemon and place it in a small bowl. Halve the lemon crosswise. Juice one half until you have 2 tablespoons of fresh juice, and add it to the bowl. Cut 4-5 (¼-inch-thick) slices from the remaining half of the lemon.   Side Note: Remove the seeds and reserve the slices.

Make the sauce mixture by whisking ¾ cup cold chicken broth, 4 finely grated garlic cloves, and the flour into the lemon juice mixture. Season with sea salt and freshly cracked black pepper to taste and whisk until no lumps remain.

Cook the chicken by heating the olive oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook until well-browned, 3 to 4 minutes per side (the chicken might not be cooked through).

Reduce the heat to medium-low. Re-whisk the lemon juice mixture, pour it into the skillet, and add the reserved 4 lemon slices. Simmer until the sauce thickens and the chicken is cooked through, flipping halfway through, 3 to 4 minutes total.

Turn off the heat. Transfer the chicken to a plate and loosely cover with a foil tent.

Finish the sauce by adding 4 tablespoons of cold butter to the pan and whisking until melted and combined. Taste the sauce and season with sea salt and freshly black pepper as needed. Stir in the finely chopped parsley.

Return the chicken and any accumulated juice to the pan; flip the chicken to coat with sauce.

Serve and enjoy.

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Lemon Butter Chicken

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Large Nonstick Skillet

Ingredients

• 2 large boneless, skinless chicken breasts
• 1½ tsp Italian seasoning
• Sea salt and freshly cracked black pepper to taste
• 1 large lemon
• ¾ cup chicken broth
• 4 cloves garlic minced
• 2 tsp flour
• 2 tbsp olive oil
• 4 tbsp butter cut into 6 pieces
• 2 tbsp fresh parsley finely chopped

Instructions

• Prepare the chicken by slicing each breast in half horizontally, creating 4 pieces in total. Pat dry with paper towels. Season both sides of the pieces with Italian seasoning, sea salt, and freshly cracked black pepper to taste.
• Prepare the lemon by finely grating the zest from the large lemon and place it in a small bowl. Halve the lemon crosswise. Juice one half until you have 2 tablespoons of fresh juice, and add it to the bowl. Cut 4-5 (¼-inch-thick) slices from the remaining half of the lemon.   Side Note: Remove the seeds and reserve the slices.
• Make the sauce mixture by whisking ¾ cup cold chicken broth, 4 finely grated garlic cloves, and the flour into the lemon juice mixture. Season with sea salt and freshly cracked black pepper to taste and whisk until no lumps remain.
• Cook the chicken by heating the olive oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook until well-browned, 3 to 4 minutes per side (the chicken might not be cooked through).
• Reduce the heat to medium-low. Re-whisk the lemon juice mixture, pour it into the skillet, and add the reserved 4-5 lemon slices. Simmer until the sauce thickens and the chicken is cooked through, flipping halfway through, 3 to 4 minutes total.
• Turn off the heat. Transfer the chicken to a plate and loosely cover with a foil tent.
• Finish the sauce by adding 4 tablespoons of cold butter to the pan and whisking until melted and combined. Taste the sauce and season with sea salt and freshly black pepper as needed. Stir in the finely chopped parsley.
• Return the chicken and any accumulated juice to the pan; flip the chicken to coat with sauce.
• Serve and enjoy.

I made this Italian pastina soup recipe (aka pastina en brodo or Italian Penicillin Soup) because my daughter has a terrible cough and cold right now. I’ve seen so many versions of this viral Italian penicillin soup recipe, but I decided to try one from The Menu Maid because it sounded amazing. I cooked the pasta separately from the broth, so my daughter can make bowls of it in the coming days without the pasta becoming gummy. She had two bowls, along with some crusty bread, and said it was comforting and delicious.

Italian Pastina Soup

Ingredients:

• 1½ tbsp butter
• 4 small carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium yellow onion, chopped
• 3 whole garlic cloves, peeled & smashed
• Sea salt and freshly cracked black pepper, to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind, optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe, or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley, finely minced
• Parmesan, freshly grated
• Fresh lemon wedges

How to Make an Italian Pastina Soup:

Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.

Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.

Remove and discard the Parmesan rind and bay leaves.

Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.

Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.

Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.

Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.

Serve with fresh parmesan cheese, parsley, and lemon wedges.

Print

Italian Pastina Soup

Course Lunch, Main, Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven or Large Soup Pot
• Blender
• Large saucepan

Ingredients

• 1½ tbsp butter
• 4 small carrots peeled and chopped
• 2 celery stalks chopped
• 1 medium yellow onion chopped
• 3 whole garlic cloves peeled & smashed
• Sea salt and freshly cracked black pepper to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley finely minced
• Parmesan freshly grated
• Fresh lemon wedges

Instructions

• Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.
• Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.
• Remove and discard the Parmesan rind and bay leaves.
• Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.
• Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.
• Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.
• Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.
• Serve with fresh parmesan cheese, parsley, and lemon wedges.

 I threw this easy pasta al pesto together for a healthy vegetarian meal, and it was so delicious that we were all disappointed I didn’t double the recipe. I made the pesto while the pasta cooked, then tossed it all together until it was nice and coated with the sauce. I threw in some baby cherry tomatoes because they are so sweet & delicious, I thought they would add a nice pop of sweet/tart to the dish. This easy pesto pasta recipe paired nicely with an Italian salad and some crusty bread loaded with roasted garlic.

Spaghetti al Pesto

• 8 oz spaghetti noodles, cooked according to the package instructions, reserving ½ cup of cooking water
• ¼ cup toasted pine nuts
• ¼ cup + 1 tbsp parmesan, finely grated
• Juice & zest of ½ large lemon
• 2 small cloves of garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste
• 1 cup fresh basil leaves, packed
• ¼ cup good olive oil

Serving:

• Parmesan cheese, finely grated
• Baby basil leaves, optional

How to Make Spaghetti al Pesto:

Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.

Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.

Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.

Add the basil leaves and pulse a few times to chop.

With the food processor running, drizzle in the olive oil and pulse until combined.  Taste and add sea salt or freshly cracked black pepper if needed.

Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined.  Side Note: Don’t toss the pasta and pesto together in the cooking pot, as it will “cook” the pesto, making it less green & vibrant. 

Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.

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Spaghetti al Pesto

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 - 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Food Processor

Ingredients

• 8 oz spaghetti noodles cooked according to the package instructions, reserving ½ cup of cooking water
• ¼ cup toasted pine nuts
• ¼ cup + 1 tbsp parmesan finely grated
• Juice & zest of ½ large lemon
• 2 small cloves of garlic finely grated
• Sea salt and freshly cracked black pepper to taste
• 1 cup fresh basil leaves packed
• ¼ cup good olive oil

Serving:

• Parmesan cheese finely grated
• Baby basil leaves optional

Instructions

• Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.
• Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.
• Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.
• Add the basil leaves and pulse a few times to chop.
• With the food processor running, drizzle in the olive oil and pulse until combined.  Taste and add sea salt or freshly cracked black pepper if needed.
• Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined.  Side Note: Don't toss the pasta and pesto together in the cooking pot, as it will "cook" the pesto, making it less green & vibrant.
• Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.

This tasty pasta primavera with Boursin cheese dish was a clean-out-the-fridge recipe. I roasted the veggies until tender, then tossed them together with some warmed Boursin cheese and al dente rigatoni. Served with lots of parmesan cheese, this primavera pasta was a big hit with all of us and paired nicely with a simple Romaine salad and some crusty bread.

Pasta Primavera with Boursin

Ingredients:

• 8 oz rigatoni, cooked to al dente according to the package instructions
• 1 small eggplant, chopped into bite-sized pieces
• ½ small yellow onion, chopped into bite-sized pieces
• 5 large button mushrooms, chopped into bite-sized pieces
• 2 mini orange bell peppers, chopped into bite-sized pieces
• 2 tbsp olive oil, divided
• Sea salt and freshly cracked black pepper, to taste
• Crushed red pepper flakes, to taste
• ½ zucchini, chopped into bite-sized pieces
• ½ yellow squash, chopped into bite-sized pieces
• 5-7 asparagus spears, woody ends removed, and chopped into bite-sized pieces
• A handful of cherry tomatoes
• 3 cloves of garlic, minced
• 1 (5.2 oz packet) Boursin Garlic & Herb Cheese

Serving:

• 1 tbsp fresh parsley, chopped
• Parmesan cheese, freshly grated, to taste

How to Make Pasta Primavera with Boursin

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.

Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.

Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.

Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.

Return to the oven to roast for 5 minutes.

Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.

Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.

Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.

Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.

Print

Pasta Primavera with Boursin

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large pot

Ingredients

• 8 oz rigatoni cooked to al dente according to the package instructions
• 1 small eggplant chopped into bite-sized pieces
• ½ small yellow onion chopped into bite-sized pieces
• 5 large button mushrooms chopped into bite-sized pieces
• 2 mini orange bell peppers chopped into bite-sized pieces
• 2 tbsp olive oil divided
• Sea salt and freshly cracked black pepper to taste
• Crushed red pepper flakes to taste
• ½ zucchini chopped into bite-sized pieces
• ½ yellow squash chopped into bite-sized pieces
• A handful of cherry tomatoes
• 3 cloves of garlic minced
• 1 5.2 oz packet Boursin Garlic & Herb Cheese

Serving:

• 1 tbsp fresh parsley chopped
• Parmesan cheese freshly grated, to taste

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.
• Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
• Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.
• Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.
• Return to the oven to roast for 5 minutes.
• Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.
• Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.
• Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.
• Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.

My family loves biscotti–whether to dunk while drinking tea, hot chocolate, or a latte, or just as a light treat for dessert. I had some butterscotch chips in the cupboard calling my name, so I put them to use and made this easy butterscotch-pecan biscotti recipe. My husband snuck two before I had even photographed them, and said he loved them, and my kids did too. I especially loved the little caramelized bits of butterscotch baked throughout each biscotti.

Butterscotch-Pecan Biscotti

Ingredients:

• 6 tbsp butter, softened
• ⅔ cup white sugar
• 2 eggs, room temperature
• 2½ tsp vanilla
• 2 cups flour
• 1½ tsp baking powder
• ½ tsp table salt
• 1 cup butterscotch chips
• ½ cup toasted pecans, crushed

How to Make Butterscotch-Pecan Biscotti

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.

Add the vanilla and the eggs, one at a time, beating well after each addition.

Whisk the flour, baking powder, and salt in a separate bowl.

Gradually add the flour mixture into the butter mixture, stirring until completely combined.

Stir in the butterscotch chips and crushed pecans.

The dough is very sticky at this point. Refrigerate for 15-20 minutes to allow the flour to absorb the moisture.

Divide the dough into two equal pieces and place on the prepared baking sheet.

Form dough into two separate logs, approximately 9-11 inches long and 2-3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.

Bake the biscotti by placing the baking sheet in the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.

Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.

Once they have cooled enough to handle, cut each slab on a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.

Return to the oven to bake for 9 minutes.

Carefully turn the biscotti over and continue to bake for 9 minutes.

The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil, then microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.

Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.

Allow them to dry completely.

Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

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Butterscotch-Pecan Biscotti

Course Breakfast, Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 43 minutes minutes

Refrigerating Time: 15 minutes minutes

Total Time 1 hour hour 13 minutes minutes

Servings 20 +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Stand Mixer or Hand Mixer

Ingredients

• 6 tbsp butter softened
• ⅔ cup white sugar
• 2 eggs room temperature
• 2½ tsp vanilla
• 2 cups flour
• 1½ tsp baking powder
• ½ tsp table salt
• 1 cup butterscotch chips
• ½ cup toasted pecans crushed

Instructions

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
• Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.
• Add the vanilla and the eggs, one at a time, beating well after each addition.
• Whisk the flour, baking powder, and salt in a separate bowl.
• Gradually add the flour mixture into the butter mixture, stirring until completely combined.
• Stir in the butterscotch chips and crushed pecans.
• The dough is very sticky at this point. Refrigerate for 15 minutes to allow the flour to absorb the moisture.
• Divide the dough into two equal pieces and place on the prepared baking sheet.
• Form dough into two separate logs, approximately 9-11 inches long and 2-3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.
• Bake the biscotti by placing the baking sheet in the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.
• Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.
• Once they have cooled enough to handle, cut each slab on a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.
• Return to the oven to bake for 9 minutes.
• Carefully turn the biscotti over and continue to bake for 9 minutes.
• The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
• Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil, then microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
• Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.
• Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.
• Allow them to dry completely.
• Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

I serve this easy balsamic-parmesan sautéed spinach recipe at least once a week. My husband and I grew up eating spinach with lots of vinegar, so this wilted spinach recipe always makes us happy, and our kids love it too. I cook it until it just starts to wilt, so it still has some texture, but you can also cook it for a few minutes longer to get extra wilted spinach. I served this easy sautéed spinach side dish with crispy pork medallions and some creamy mashed potatoes.

Balsamic-Parmesan Sautéed Spinach

Ingredients:

• 1 tbsp olive oil
• 1 clove of garlic, thinly sliced
• 4 heaping cups of baby spinach
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• ½-1 tbsp white balsamic vinegar (brown balsamic works great too), or more, to taste
• Parmesan, freshly grated, to taste

How to Make Balsamic-Parmesan Sautéed Spinach:

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook, stirring constantly, for 1 minute.

Add the baby spinach, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 2-3 minutes, until wilted.  Side Note: If you want really wilted spinach, then cook it for another minute or so. 

Add balsamic vinegar to taste and stir to combine.

Pour into a serving bowl and top with freshly grated parmesan cheese.

Serve and enjoy.

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Balsamic-Parmesan Sautéed Spinach

Course Sides

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 - 3

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 1 tbsp olive oil
• 1 clove of garlic thinly sliced
• 4 heaping cups of baby spinach
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• ½-1 tbsp white balsamic vinegar brown balsamic works great too, or more, to taste
• Parmesan freshly grated, to taste

Instructions

• Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook, stirring constantly, for 1 minute.
• Add the baby spinach, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 2-3 minutes, until wilted.  Side Note: If you want really wilted spinach, then cook it for another minute or so.
• Add balsamic vinegar to taste and stir to combine.
• Pour into a serving bowl and top with freshly grated parmesan cheese.
• Serve and enjoy.

My husband had a flight to take, so I whipped up this Boursin mushroom pasta recipe to fill him up before his trip. I cooked the mushrooms until they were nice & caramelized and mixed them with penne, spinach, and a sauce made with creamy Boursin cheese. This easy Boursin pasta recipe comes together in less than 20 minutes and tastes decadent without being heavy and rich. My husband and daughter were thrilled with this tasty penne recipe, and they thought it tasted great with a chopped kale Caesar salad and some crusty bread.

Boursin Mushroom Pasta

Ingredients:

• 8 oz penne pasta (or pasta of choice), cooked to al dente, reserving ½ cup of cooking water
• 1 tbsp butter or olive oil
• 5+ large button mushrooms, ends trimmed and sliced
• 2 cloves of garlic, minced
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• ½ of a (5.3 oz) package of Boursin cheese (I sliced it right down the middle, and stored the remaining half for another use)
• 2 cups baby spinach, roughly chopped
• Parmesan, finely grated, to taste

How to Make Boursin Mushroom Pasta

Cook the pasta in a large pot of well-salted boiling water until al dente. Drain, reserving ½ cup of the cooking water.

Cook the mushrooms by heating the butter or olive oil in a large cast-iron skillet over medium-high heat. Add the mushrooms and let them sit for a few minutes before touching. Stir, and finish cooking until both sides of the mushrooms are golden brown.

Add the garlic, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 30 seconds. Remove the mushrooms to a bowl and keep them warm.

Make the sauce by adding the Boursin cheese and some of the reserved pasta cooking water to the same cast-iron skillet, then stir until well combined. Add the drained pasta and spinach and toss until evenly coated.

Finish the dish by adding the garlicky mushrooms, and stir to combine. Add some freshly grated Parmesan cheese to taste, adding more pasta water as needed. Taste and re-season if needed.

Serve immediately with additional Parmesan cheese on the side. Enjoy.

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Boursin Mushroom Pasta

Course Main

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Large cast iron skillet

Ingredients

• 8 oz penne pasta or pasta of choice, cooked to al dente, reserving ½ cup of the cooking water
• 1 tbsp butter or olive oil
• 5+ large button mushrooms ends trimmed and sliced
• 2 cloves of garlic minced
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• ½ of a (5.3 oz) package of Boursin cheese (I sliced it right down the middle and stored the remaining half for another use)
• 2 cups baby spinach roughly chopped
• Parmesan finely grated, to taste

Instructions

• Cook the pasta in a large pot of well-salted boiling water until al dente. Drain, reserving ½ cup of the cooking water.
• Cook the mushrooms by heating the butter or olive oil in a large cast-iron skillet over medium-high heat. Add the mushrooms and let them sit for a few minutes before touching. Stir, and finish cooking until both sides of the mushrooms are golden brown.
• Add the garlic, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 30 seconds. Remove the mushrooms to a bowl and keep them warm.
• Make the sauce by adding the Boursin cheese and some of the reserved pasta cooking water to the same cast-iron skillet, then stir until well combined. Add the drained pasta and spinach and toss until evenly coated.
• Finish the dish by adding the garlicky mushrooms, and stir to combine. Add some freshly grated Parmesan cheese to taste, adding more pasta water as needed. Taste and re-season if needed.
• Serve immediately with additional Parmesan cheese on the side. Enjoy.