Preheat oven to 400 degrees. Combine tomatoes, strawberries, and garlic in a 9x13x2-inch glass baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Remove cheese spread from package and place in center of dish. Bake 30 minutes or until tomatoes start to burst and cheese is melted.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Have you tried the new feta and Boursin pasta trend? Maybe it's time! We gave this recipe a little something sweet to cut the acidity in the tomatoes, that's right... Strawberries! Don't knock it 'till ya try it!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. cherry tomatoes | ||
| 2 c. Hy-Vee Short Cuts strawberries, halved | ||
| 10 clove(s) Hy-Vee Short Cuts garlic | ||
| ¼ c. Gustare Vita olive oil | ||
| ¼ tsp. Hy-Vee salt | ||
| 1 (6-oz.) pk. Boursin dairy-free garlic and herb cheese spread alternative, or Soiree feta cheese block | ||
| ½ (16-oz.) pkg. Hy-Vee cellentani pasta | ||
| ½ c. fresh basil leaves, divided | ||
| Gustare Vita balsamic glaze, for serving |
Things To Grab
- 9x13x2-inch glass baking dish
- Large pot
- Colander
- Wooden spoon
Directions
Increase oven temperature to 450 degrees. Bake an additional 15 minutes or until tomatoes are golden brown. Cool slightly.
Meanwhile, bring a large pot of salted water to boiling over medium-high heat. Add pasta and cook until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup pasta water.
Use a wooden spoon to mash and stir tomatoes, strawberries, and garlic. Add cooked pasta and basil leaves, stir until evenly coated. If desired, stir in pasta water one tablespoon at a time to thin sauce. Drizzle with balsamic glaze, if desired.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 0mg
- Sodium: 270mg
- Total Carbohydrates: 39g
- Protein: 6g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 6%