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.
Servings and Ingredients
|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
- Wooden spoon
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.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 0mg
- Sodium: 270mg
- Total Carbohydrates: 39g
- Protein: 6g