This has got to be one of the easiest and most delicious pasta dishes out there. A perfect one for Christmas Eve before the big cook!
Serves 6
1 (7-oz.) jar julienned sun-dried tomatoes in oil
2 cups cherry tomatoes
1 good handful of fresh basil, leaves torn
2 (5.2-oz.) packages Boursin Garlic and Fine Herbs cheese
12 oz. uncooked short pasta of choice, I prefer Fusilli or Cavatappi (both corkscrew shapes)
2 cups spinach
Freshly grated Parmigano Reggiano cheese, for serving
Preheat the oven to 400°F.
In a 13×9-inch baking pan, stir together the sun-dried tomatoes in oil with the cherry tomatoes and fresh basil. Push the tomatoes to the side and place both rounds of Boursin cheese in the center of the pan.
Bake until the cheese has softened and the tomatoes are roasted, about 20 minutes.
While the cheese is baking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set it aside.
Remove the baking pan from the oven and immediately stir the cheese together with the tomatoes and the spinach. (The cheese must still be hot to wilt the spinach.)
Stir in the drained pasta until well-combined. Top with grated Parmesan cheese and serve.