Baked Lemon Boursin Pasta

  

Ingredients

8 ounces whole-wheat penne

2 cups unsalted vegetable broth 

1 cup water

½ cup grated Parmesan cheese, plus more for serving

1 tbsp grated lemon zest

 3 large cloves garlic, thinly sliced

½ tsp ground pepper

 ¼ tsp salt

1 (5.2-ounce) package garlic-and-herb Boursin cheese OR creamy, soft cheeses mixed with garlic and herbs, such as cream cheese, 

 1 pound asparagus, trimmed and cut into 1½-inch pieces

1 (5-ounce) package baby spinach

1 cup frozen peas

2 tbsp lemon juice

Chopped fresh flat-leaf parsley for garnish (optional) 

 

Instructions

Preheat oven to 375°F. Combine 8 ounces penne, 2 cups broth, 1 cup water, ½ cup Parmesan, 1 tablespoon lemon zest, the sliced garlic, ½ teaspoon pepper and ¼ teaspoon salt in a 9-by-13-inch baking dish. Stir until evenly combined and the pasta is mostly submerged. Nestle the Boursin in the center. Cover tightly with foil.

Bake until the pasta is almost tender, about 35 minutes. Remove from oven; stir the pasta around the edges of the dish. Add asparagus pieces, 5 ounces spinach and 1 cup frozen peas. Re-cover tightly with foil.

Continue baking until the sauce is bubbling around the edges and the pasta and asparagus are tender, about 15 minutes more. Stir until the cheese is fully melted and the sauce is smooth.

Stir in 2 tablespoons lemon juice. Serve topped with additional Parmesan and parsley, if desired.

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