1⅓ lb cherry tomatoes, washed
1 lb farfalle pasta, or pasta of your choice, cooked and cooled
5½ oz Boursin cheese, preferably with black peppers
½ cup olive oil
¼ tsp chili flakes
2 cloves garlic, minced
salt and ground black pepper, to season and to taste
For Serving:
1 tbsp parmesan cheese, per serving
¼ tsp parsley, per serving
Preheat your oven to 400 degrees F.
In a baking casserole of your choice, add your tomatoes and olive oil.
Season with salt and pepper, then toss to combine.
Make a well at the center, then place your cheese in it. Sprinkle the top with chili flakes.
Roast for 30 minutes until tomatoes have blistered, and your cheese has melted.
Once roasted, sprinkle your garlic around and roast briefly for no more than 5 minutes.
Stir your tomatoes and cheese to combine, then add your pasta and toss to combine.
Adjust seasoning to taste with salt and pepper.
Portion accordingly, garnish with parmesan cheese and chopped parsley.
Sugar: 8g
:
Calcium: 86mg
Calories: 855kcal
Carbohydrates: 93g
Cholesterol: 41mg
Fat: 45g
Fiber: 5g
Iron: 3mg
Monounsaturated Fat: 20g
Polyunsaturated Fat: 4g
Potassium: 592mg
Protein: 19g
Saturated Fat: 15g
Sodium: 288mg
Vitamin A: 1190IU
Vitamin C: 35mg
