Inspired by the iconic dip, this half zoodle, half pasta combination is the best of both worlds. Instead of being sad about a pasta substitute, you can enjoy the best of both worlds. The creamy base comes from Boursin cheese (a whole package!) and Parmesan, but there’s no cream in sight—just pasta water to help thicken the final sauce. This is a new Dirty Healthy favorite that is satisfying, yet not too heavy, so you can go on with your summer plans.
2 medium zucchini (preferably longer than wider circumference)
1 teaspoon kosher salt
½ box (8 ounces) linguine pasta
3 tablespoons plus 1 teaspoon olive oil
½ cup cherry tomatoes
1 (6 ½-ounce) jar marinated artichokes, drained
3 cups packed baby spinach leaves
2 large cloves garlic, thinly sliced
1 (8-ounce) package button mushrooms, thinly sliced
1 (5.2-ounce) package herbed Boursin cheese
½ teaspoon freshly cracked black pepper
½ cup finely shredded Parmigiano Reggiano cheese, plus more for garnish
Less mess to clean up, more time to eat comforting, cheesy goodness.
A one-pot meal that brings the flavors of broccoli cheddar soup to comforting baked pasta.
Let’s bring artie to this party.
You’re only 15 minutes away from cheesy greatness.
