CREAMY PENNE WITH ZUCCHINI, CHERRY TOMATOES, AND BOURSIN

SERVES 4 to 6

TOTAL TIME: 30 minutes

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Be careful not to overcook the zucchini or else it will be mushy and wet; the zucchini should be slightly undercooked after broiling in step 1. To make this dish vegetarian, substitute vegetable broth for the chicken broth.

2

tablespoons extra-virgin olive oil

1½

pounds zucchini, quartered lengthwise and sliced ¾ inch thick

Salt and pepper

5

cups low sodium-chicken broth

1

cup cream

1

pound penne

1

(5.2-ounce) package Boursin Garlic and Fine Herbs cheese, crumbled

1

pound cherry tomatoes, quartered

½

cup chopped fresh basil

1. Adjust oven rack 4-inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and brush with 1 tablespoon oil. Toss zucchini with remaining 1 tablespoon oil, season with salt and pepper, and spread evenly onto prepared baking sheet. Broil zucchini, stirring occasionally, until lightly charred around edges but still firm in center, about 10 minutes.

2. Meanwhile, cook broth, cream, and pasta together in Dutch oven at vigorous simmer, stirring often, until pasta is tender, about 12 minutes. Stir in Boursin and cherry tomatoes and cook until tomatoes soften, about 2 minutes. Off heat, gently stir in zucchini and basil. Season with salt and pepper to taste and serve.