Ingredients:

  • 1 lb (450g) Penne or Rigatoni
  • 1 cup (240ml) Reserved pasta water
  • 2 tbsp (30ml) Extra virgin olive oil
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese
  • 2 cups (300g) Cherry tomatoes, halved
  • 3 cups (90g) Fresh baby spinach
  • 2 cloves (6g) Garlic, minced

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than the package instructions).
  2. Before draining the pasta, reserve 1 cup (240ml) of the starchy pasta water. Drain the pasta and set aside.
  3. In the same pot, heat the olive oil over medium heat. Add the minced garlic and cherry tomatoes, sautéing for 3-4 minutes until the tomatoes soften and begin to burst.
  4. Stir in the baby spinach and cook for 60 seconds until just wilted.
  5. Turn the heat to low. Return the cooked pasta to the pot.
  6. Add the Boursin cheese and 1/2 cup (120ml) of the reserved pasta water. Toss vigorously with tongs until the cheese melts into a creamy coating.
  7. If the sauce is too thick, add the remaining pasta water one tablespoon at a time until the desired consistency is reached.