© Chef Michael Smith 2015
Looking for a way to fill your table with lots of healthy flavours in a hurry? You can ready this dish in the time it takes you to bring a pot of water to the boil. Take advantage of the simmering pasta water to simultaneously cook the vegetables and watch as the Boursin easily melts into a delicious creamy sauce!
1 large head of broccoli, trimmed into bite sized pieces
A handful or two of fresh green beans, cut into bite-size lengths
1 bunch of asparagus, tough bottoms trimmed away and stalks cut into bite-size lengths
1 wheel (5.2 ounces/150 g) of your favourite Boursin cheese, at room temperature
The juice and zest of 1 lemon
Freshly ground pepper
A 5-ounce (142 g) container of baby spinach
2 pints (1 L) of cherry tomatoes, halved
Bring a large pot of salted water to a full, furious boil. Toss in the pasta, lower the heat to a steady simmer and cook for 5 minutes. Stir in the broccoli, green beans and asparagus, return to a simmer and cook until the pasta is tender and chewy, another 5 minutes or so. Drain the works, retaining a few splashes (1/2 cup/125 mL or so) of cooking water in the pot. Over medium heat stir the Boursin, lemon juice and zest into the hot water. Season with lots of pepper. Stir in the spinach and cherry tomatoes. Return the pasta and vegetables to the pot. Cover and rest as the spinach wilts and the cheese melts, just 2 or 3 minutes. Stir gently, evenly coating the works with the sauce. Serve and share!