Description
A vibrant, creamy, and veggie-packed baked pasta dish featuring roasted vegetables, Boursin cheese, cannellini beans, and lemon for a fresh Italian-inspired meal.
Ingredients
Units
Scale
- 1 zucchini, sliced into half moons
- 1 summer squash, sliced into half moons
- 1 orange bell pepper, julienned and halved
- 6 oz broccoli, cut into small florets
- 1/2 cup red onion, halved and thinly sliced
- 1 pint cherry tomatoes
- 1/2 tsp red pepper flake
- 2 tbsp extra virgin olive oil
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- 2 packages Boursin cheese (any flavor)
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 tbsp garlic, minced or grated
- Juice and zest of 1 lemon
- 2 oz parmesan cheese, finely grated
- 1/2 cup fresh basil, packed
- 1/2 cup collagen peptides, unflavored/unsweetened
- 1 lb pasta of choice (e.g., Trumpets)
Instructions
- Preheat oven to 400°F (205°C) and position rack in the center.
- On a large roasting pan or baking sheet, add zucchini, summer squash, bell pepper, broccoli, red onion, cherry tomatoes, and red pepper flakes. Season generously with salt and pepper. Drizzle with 1 1/2 tbsp olive oil and toss to coat.
- Place Boursin cheese rounds on the pan and drizzle with remaining olive oil. Bake for 35-40 minutes, stirring vegetables halfway through without disturbing the cheese.
- With 5 minutes left of baking, cook pasta in salted water until al dente. Reserve 2 cups of pasta water and drain.
- In a bowl, whisk 1 cup of the pasta water with collagen peptides until dissolved.
- Remove baking pan from oven and stir all ingredients together. Add cannellini beans, garlic, lemon juice and zest, parmesan, basil, cooked pasta, and collagen pasta water. Stir until combined.
- If needed, add more pasta water to adjust sauce consistency. Serve hot topped with additional parmesan, lemon zest, and basil if desired.
Notes
- Use any flavor of Boursin cheese you prefer—garlic & herbs works especially well.
- Reserve enough pasta water to adjust the sauce’s consistency as needed.
- Roast vegetables on a large sheet to avoid crowding and ensure even caramelization.
- Fresh herbs and citrus zest add a bright finishing touch—don’t skip them!
Nutrition
- Serving Size: 1 serving
- Calories: 698
- Sugar: 7g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 9g
- Protein: 27g
- Cholesterol: 45mg