Lemony Baked Boursin Pasta with Artichokes and Capers
Ingredients
- 1 cup marinated artichokes roughly chopped
- ¼ cup capers chopped
- 2 rounds garlic & herb Boursin cheese
- 2 cloves garlic minced
- ¼ cup dry white wine I used Chablis
- 1.5 tbsp olive oil
- 1 tbsp dried thyme
- 1 lemon juiced and zest (plus more zest for garnish)
- ½ tbsp
Kosher salt
- black pepper
- 8 oz spaghetti
- parsley fresh, chopped for garnish
- parmesan cheese freshly grated for garnish
Instructions
- Preheat oven to 400 degrees.
- Place boursin cheeses, capers, artichokes, garlic, white wine, lemon zest + juice, olive oil, thyme, and salt in a baking dish – and bake uncovered for 30 minutes.
- While Boursin is baking, boil spaghetti until Al dente, making sure to reserve about 1/4 cup of pasta water in the event sauce is too thick.
- Remove Boursin from the oven after 30 minutes, and stir well. Strain spaghetti, then using tongs, place spaghetti into the Boursin artichoke mixture and make sure all is well incorporated.
- Serve immediately! Top with fresh Parmesan, lemon zest, black pepper, and parsley.
