12-Minute Boursin Pasta: An Easy Weeknight Dinner That Tastes Like Much More

 

If there’s one thing anyone who knows me has learned, it’s that I simply can’t leave a recipe alone. I almost always find myself tweaking something here or there to suit my own tastes. Sometimes it’s because I’m missing an ingredient, and other times it’s because I just can’t resist making it my own.

That was certainly the case with this recipe from 101 Things to Do With Pasta, the cookbook I reviewed here. It reminded me of the viral baked feta and tomato pasta that took the internet by storm a few years ago. But this version uses Boursin Garlic & Herb cheese, and let’s be honest—that alone is reason enough to give it a try.

 I wasn’t expecting much. The ingredient list is short, the preparation is incredibly simple, and it comes together in just minutes. I figured it would be good, but I wasn’t prepared for just how flavorful and creamy it turned out to be.

  

Naturally, I couldn’t resist making a few changes.

The original recipe called for 8 ounces of pasta, but I reduced it to 6 ounces because I wanted a little more sauce in every bite. It also used fresh spinach, but I had frozen chopped spinach in the freezer, so that’s what went into the skillet. Since I never think onions and garlic are a bad idea, I added a chopped shallot and a minced garlic clove for extra flavor.

One more act of culinary rebellion—I skipped the recommended 9 x 13-inch baking dish. Those pans always feel a bit awkward for smaller recipes, so I baked everything in a 10-inch ovenproof skillet instead. It worked beautifully and meant one less dish to wash.

 The result was a creamy, cheesy pasta packed with sweet roasted tomatoes, savory spinach, and plenty of garlicky herb flavor. Best of all, it was on the table in about 20 minutes, making it an ideal weeknight dinner when time is short but you still want something comforting and delicious.

 I’ll definitely be making this one again. Below is my adapted version. You’ll find the original recipe in 101 Things to Do With Pasta.12-Minute Boursin Pasta

Makes 4 servings

6 oz. cavatappi pasta

2 c. cherry tomatoes, halved

8 oz. frozen chopped spinach, thawed and squeezed dry

1 Melissa’s shallot, chopped

1 clove garlic, minced

2 T. olive oil

1 5.3-oz. pkg. Boursin Garlic & Herb cheese

¼ c. grated Parmesan cheese

 Preheat the oven to 400°F.

 Cook the pasta in generously salted water until al dente according to the package directions.

 While the pasta cooks, place the tomatoes, spinach, shallot, and garlic in a 10-inch ovenproof skillet. Drizzle with the olive oil and toss to coat. Place the Boursin cheese in the center of the skillet.

 Bake for 10 minutes.

 Drain the pasta, reserving 1 cup of the cooking water.

Remove the skillet from the oven and stir together the vegetables and softened cheese. Add the pasta and Parmesan cheese, stirring until everything is well coated. Add a little reserved pasta water as needed to create a silky, creamy sauce.

 Serve immediately with additional Parmesan cheese, if desired.

As an Amazon Associate I earn from qualifying purchases.

The Best Italian Cream Cake Recipe (With a Secret Amaretto Touch)

 In all my years, I’ve baked this cake exactly three times. The first was back in the 1980s when I first got the recipe. The second was in May 2008 for my son and his then-girlfriend, now wife. And the third? Just this past week when I had a hankering. Yep, I did all this work just for me because I deserve it.

  

I felt incredibly lucky to track down the original recipe after so many years. A quick Google search left me dismayed; there are dozens of versions out there, many loaded with a full cup of oil. Not mine! What makes this one truly special (and, in my humble opinion, the best) is the step where you brush each cooled layer with Amaretto liqueur before frosting. It adds a subtle almond depth and helps the frosting cling perfectly. You can safely set the others aside. This is the one worth keeping. 

 Yes, it’s a bit labor-intensive, but the good news is you can spread the work over two days: bake the cake layers one day and make the frosting the next. The result is a moist, flavorful three-layer masterpiece packed with coconut and pecans. It’s rich and satisfying, so a modest slice goes a long way—perfect for serving a crowd. And with its tall, elegant layers and nutty garnish, it looks as beautiful as it tastes. Guaranteed to earn oohs and aahs! 

Italian Cream Cake Recipe

For the cake:

1 stick unsalted butter, softened

½ c. shortening (I use Crisco)

2 c. granulated sugar

5 large eggs, separated

2 c. flour

1 t. baking soda

1 c. buttermilk

1 t. vanilla extract

1½ c. sweetened flaked coconut

2 c. chopped pecans, divided

¼ cup Amaretto liqueur (for brushing layers)

 

 For the frosting:

12 oz. cream cheese, softened

1½ sticks unsalted butter, softened

1 t. vanilla extract

½ t. almond extract

1 1-lb. box confectioners’ sugar

  Preheat oven to 350°F. Spray three 8-inch round cake pans with Baker’s Joy, line with parchment rounds, and spray the parchment.

 In the bowl of an electric mixer, cream the butter and shortening until smooth. Add the sugar and beat until light and fluffy. Add the egg yolks one at a time, beating well after each addition.

In a separate bowl, sift together the flour and baking soda. Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour. Mix just until combined. Stir in the vanilla, coconut, and 1 cup of the chopped pecans.

 In another bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter until fully incorporated.

Divide the batter evenly among the prepared pans. Bake for about 30 minutes, or until a tester inserted in the center comes out clean. Cool the layers in the pans for 10 minutes, then invert onto wire racks to cool completely.

 Once cool, brush the top of each layer generously with Amaretto. This secret step adds incredible flavor and ensures the frosting adheres beautifully.

For the frosting:

In a medium bowl, beat the cream cheese and butter until light and fluffy, about 3 minutes. Add the vanilla and almond extracts, then gradually mix in the confectioners’ sugar. Beat on low until combined, then on high speed for another 3 minutes until smooth and creamy.

 

Set aside ½ cup of frosting in a pastry bag fitted with a star tip for decoration. Use the remaining frosting to cover the top and sides of the cake evenly. Garnish with the remaining 1 cup of chopped pecans for a rustic, elegant finish.

As an Amazon Associate I earn from qualifying purchases.

Fresh Ideas for Pasta Lovers: A Review of Donna Kelly’s New Cookbook

 

If your family is anything like mine, pasta is one of those dependable ingredients that’s always waiting patiently in the pantry for inspiration to strike. It’s affordable, versatile, comforting, and just about everyone loves it. So when I came across 101 Things to Do With Pasta by Donna Kelly, I was curious to see whether it could offer something beyond the usual spaghetti-and-meatballs routine.

 I’m happy to say it does.

  Part of the popular 101 Cookbooks series, this compact little volume packs an impressive variety of recipes into its 128 pages. While it may be small enough to tuck into a tote bag or kitchen drawer, it's filled with practical ideas that make weeknight dinner -- and even breakfasts and lunches -- a little more exciting.

The recipes are organized into easy-to-browse chapters including "Brunching and Lunching," "Sassy Salads," "Weeknight Pastabilities," "Company's Coming," "Veggie Delights," "Baked Pasta Dishes, and "Around the World. Whether you're craving a quick one-pan meal or something hearty enough for company, there's likely something here to tempt you.Among the recipes that caught my eye were Spinach Artichoke Orzo, Confetti Pasta Salad, Creamy Shrimp Tagliatelle, Creamy Mushroom Pasta Rags, and Orzo Jambalaya. The “Around the World” section was an especially fun addition, featuring dishes such as Turkish Pasta, Jewish Noodle Kugel, and Singapore Spicy Tofu Noodles that add a welcome international twist. One thing I appreciated is Kelly’s practical introduction. Rather than spending pages discussing cookware or complicated techniques, she focuses on helpful tips like understanding pasta sizes and the differences between cooking pasta for hot dishes versus cold salads. It’s the kind of information beginning cooks will actually use.

  The recipes themselves are straightforward and concise. Most fit comfortably on a single page, ingredient list included, making them easy to follow without endless page-turning. Many rely on pantry staples and supermarket ingredients, and there are even gluten-free and vegan-friendly options sprinkled throughout the book.

 That said, seasoned cooks may notice a bit of repetition. Several recipes share similar methods or ingredients, and some categories overlap. There is also a noticeable reliance on convenience products—particularly jarred Alfredo sauce and cream cheese—in some of the weeknight recipes. If you prefer making everything completely from scratch, you may find yourself adapting a few dishes.

 Another drawback is the lack of photographs. As someone who truly enjoys cookbooks filled with beautiful food photography, I did miss having pictures to inspire me. There’s also no index, so locating recipes by ingredient requires browsing the table of contents rather than flipping to an alphabetical listing. Still, those are relatively minor complaints considering the cookbook’s purpose. This isn’t intended to be a coffee-table cookbook; it’s designed to be practical, approachable, and affordable.

 In fact, I think 101 Things to Do With Pasta would make a wonderful gift. Its compact size makes it perfect for slipping into a stocking at Christmas, adding to a pasta-themed gift basket with imported pasta and homemade sauce, tucking into a care package for a college student, or pairing with a bottle of olive oil for a thoughtful hostess gift. 

If you’ve ever stood in front of your pantry wondering, “What else can I make with this box of pasta?” Donna Kelly has plenty of delicious answers.

 Scheduled for release on July 14^th, you can order a copy here.

 As an Amazon Associate I earn from qualifying purchases.

My Rating: ★★★★☆ (4 out of 5 stars) 

Bright & Zesty One-Pot Lemon Garlic Shrimp Orzo – Ready in 30 Minutes!

 

There's nothing quite like a one-pot meal that lands on the table in 30 minutes or less—minimal cleanup, maximum flavor. This dish quickly became a favorite after I spotted a similar recipe on Allrecipes and decided to make it my own by halving it (mostly). I couldn't resist doubling down on the garlic and lemon because, let's be honest, you can never have too much of either!

What really surprised me? How much I love orzo. It's like a tiny rice-shaped pasta that soaks up every bit of that bright, zesty lemon and rich chicken broth. Using my homemade bone broth added incredible depth (and some natural saltiness), so I skipped extra salt entirely, so be sure to taste as you go—it's the key to getting the seasoning just right.

This version is light yet satisfying, packed with tender shrimp, a pop of fresh spinach, and a cheesy Parmesan finish. It's perfect for busy weeknights when you want something fresh, flavorful, and effortless.

Bright & Zesty One-Pot Lemon Garlic Shrimp Orzo

 Serves 2

2 t. olive oil
5 cloves garlic, minced (yes, I went generous!)
½ t. Italian seasoning
⅔ c. orzo pasta
1½ c. chicken bone broth (homemade if possible for extra flavor)
Salt, to taste
Generous gratings of freshly ground black pepper
8 oz. raw tiger shrimp, peeled and deveined
A generous handful of fresh spinach, thinly sliced
Zest of 1 Meyer lemon
Juice of ½ Meyer lemon (or to taste—don't hold back!)
2 T. grated Parmesan cheese

     Heat the olive oil in a deep skillet over medium heat. Add the minced garlic and Italian seasoning, sautéing until fragrant (about 30-60 seconds—don't let it burn!).

Stir in the orzo and toast it lightly for about 30 seconds to bring out its nutty side.

Pour in the chicken broth, season with black pepper (and salt if needed), and bring to a gentle boil.

Reduce to medium-low, simmer, and stir occasionally until the orzo is almost tender and most liquid is absorbed (7-9 minutes).

Nestle the shrimp right into the orzo, scatter the sliced spinach on top, then add the lemon zest and juice.

Cover and cook until the shrimp turn pink and opaque, flipping once (2-3 minutes per side).

Remove from heat, stir in the Parmesan, and give it a final taste—adjust lemon, pepper, or cheese as desired.

Serve immediately and enjoy the fresh, garlicky, lemony goodness. It's proof that simple ingredients can deliver big flavor!

  As an Amazon Associate I earn from qualifying purchases.

Maggiano’s Chopped Salad Copycat Recipe (and that irresistible dressing!)

 

It had been years since my last visit to Maggiano’s Little Italy, but one bite of their chopped salad stayed with me. The crisp romaine, juicy tomatoes, creamy avocado, salty bacon, and pungent blue cheese created something truly special. When this copycat recipe landed in my lap, I headed straight to the kitchen. One taste of the dressing and I was hooked — it’s bright, zesty, garlicky, and cheesy with just the right touch of heat. You’ll want to put it on everything, from wedge salads to grilled veggies.

Maggiano’s Chopped Salad Copycat

1 T. sugar

1 t. dry mustard

½ t. freshly ground black pepper

½ t. crushed red pepper flakes

½ t. dried oregano

¼ t. salt

1 clove garlic, finely grated

⅛ c. red wine vinegar

⅛ c. white vinegar

⅛ c. water

⅓ c. vegetable oil

⅓ c. extra virgin olive oil

⅓ c. grated Parmesan cheese

 Salad Ingredients:

3 romaine hearts, chopped

1 pt. cherry tomatoes, halved

¼ c. crumbled blue cheese

4 strips bacon, cooked and crumbled (or crispy prosciutto)

3 large avocados, chopped into chunks

 Add all dressing ingredients to a mini food processor or blender and process until smooth and emulsified.

 Refrigerate until ready to use (it keeps beautifully for up to a week).

 In a large bowl, combine the chopped romaine and halved cherry tomatoes. Drizzle with dressing and toss to coat. Add the avocado chunks, crumbled blue cheese, and crispy bacon. Gently mix until just combined. Serve immediately and enjoy every flavorful bite!

 This salad delivers the perfect mix of fresh, crunchy, creamy, and salty elements. It’s hearty enough for a main dish yet elegant enough for guests. 

As an Amazon Associate I earn from qualifying purchases.

Hilarious 80s Mom Fail: The Pepperoni That Stole the Show at Pizza Hut

Back in the glorious, pre-smartphone days of the 1980s, my two boys were your typical reluctant readers—more interested in Mario and Luigi and causing minor chaos than cracking open a book. Enter the Pizza Hut Book-It! Program, the greatest educational hack of all time. Suddenly, reading wasn’t a chore; it was a strategic mission with a cheesy reward at the end. Those little certificates felt like golden tickets to carbohydrate heaven.

Off we’d go to our local Pizza Hut, the one with the red vinyl booths, checkered tablecloths, and that unmistakable aroma of grease and glory. We’d hit the buffet like it was our Olympic event. My boys dove in with the enthusiasm of Vikings at a feast—arms flailing, hands grabbing pizza slices, breadsticks, and anything else within a three-foot radius.

My then-husband (yes, first husband—keep reading and you’ll see why) played the role of “elegant bystander.” While the boys turned our booth into a full-contact sport, he sat there serenely nibbling his pizza, radiating the calm detachment of a man who had absolutely no genetic connection to the tiny tornadoes beside him.

 

Me? I was in full Mom Mode. I fed the boys first. I wiped sauce-covered hands. I rescued drowning breadsticks. I cut pizza into manageable pieces and dodged rogue pepperoni projectiles. By the time everyone else was happily chowing down, I was starving, exhausted, and probably had more pizza sauce on me than on their plates.

Finally, I made my escape to the buffet. I stood up, smoothed my outfit, and began the long trek across the restaurant like a weary warrior heading into battle. That’s when I noticed it: people were staring. Not just casual glances, but full-on, wide-eyed looks. A few were even tittering behind their hands.

Well, hello, I thought, giving my hair a subtle toss. I must still have it. Back then I was young, cute, and convinced the world was admiring my mom-of-two glow.

I piled my plate high with salad and pizza, basking in what I assumed was quiet admiration. As I walked back toward our booth, though, I caught my husband’s eye. His face had gone pale. His eyes bulged like he’d just seen a ghost wearing a name tag that read “Property of This Table.”

I slid back into the booth, still clueless.

That’s when I felt it.

Something greasy. Something round. Something unmistakably topping-like stuck firmly to my chestal area, right where a pasty might go if I were, say, performing in a very different kind of establishment. A single, perfectly placed pepperoni had adhered itself to my shirt during my earlier leaning-and-serving maneuvers. It had survived the entire walk across the restaurant like the world’s most committed edible accessory.

The stares. The titters. The horrified husband. It all made sense now.

I discreetly removed the offending pepperoni (leaving behind a lovely grease stain as a souvenir) and did what any dignified mother would do: I pretended it never happened while dying inside. We finished the meal, went home, and I quietly vowed never to set foot in another Pizza Hut again.

Fast-forward to today. I’m hearing all about Tim Sparks and Daland Corporation bringing back the classic 1980s Pizza Hut experience—red booths, checkered tables, salad bars, the works. And you know what? I’m actually excited.

This time I’ll be going with my adult sons. No more chaotic little arms everywhere. No more feeding everyone before myself. And most importantly… no risk of wearing Italian meat as decorative apparel.

 Though if it does happen again, at least I’ll have better stories to tell.

 This story is part of my series Life on Planet Pattie, about the foibles of life, resilience, and the occasional furniture-moving adventure. It appears the first Monday of every month.

You might also enjoy:

The Great Potting Soil Heist (and Other Adventures in Independent Living)

Clean and Presentable, or so I thought.

A Winter-Weathered Miracle Under the Chair

My Dance with the Devil

 Nothing Is Ever Simple (Featuring a Refrigerator and My — GASP! — Underwear)

 Refrigerator Roulette, Round Two

 The Sun’s Sneaky Victory: My “Brilliant” Outdoor Freezer Defrost Debacle 

A Delightfully Trashy Escape: Murder on Sex Island Delivers Unexpected Thrills

 

I’ll admit it—I’m a creature of habit when it comes to books. Give me a cozy British country house mystery or a solid police procedural set somewhere misty and proper, and I’m happy. New York? Private islands for the ultra-rich? Not exactly my scene. So when I picked up Murder on Sex Island by Jo Firestone (without having read the first in the series), I genuinely thought I might be wasting my time.

 I’ve rarely been happier to be wrong.

 The story follows Marie Jones, who moonlights as the wonderfully eccentric detective Luella van Horn. Fresh off solving a murder on the reality show Sex Island, Marie is now broke, sweating through an August heat wave, and staring down eviction. Then comes the call: a simple surveillance job on Murder Island, an exclusive enclave for the super-rich just outside New York City. The task? Catch a suspected cheating spouse.

 What starts as a straightforward infidelity case quickly spirals into something far juicier. A murder. Layers of scandalous secrets. A den of iniquity that could shock the world. And yes—there’s even a boat chase on the East River. The plot is wild, fun, and surprisingly gripping, packed with sex, money, and murder in all the right proportions.

 What really sold me was Luella/Marie herself. She’s flawed, messy, and deeply human, but also incredibly lovable. In a cast full of mostly despicable rich characters, she shines as the sarcastic, clever outsider trying to navigate their world. The supporting characters are colorful (some hilariously awful), and I actually found myself invested in the relationships she forms along the way. For once, the detective isn’t entirely alone.

I tore through this book in two days, chores be damned. It hooked me from the very first pages and never let go. Even though it’s a far cry from my usual British fare, it works perfectly as a standalone. Jo Firestone’s voice is sharp, witty, and just the right amount of mad genius.

If you’re in the mood for something escapist, funny, and a little bit filthy, give Murder on Sex Island a shot. Highly recommended—even (or especially) if it’s not your usual genre. I’ll definitely be back for more.​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​

 You can order a copy here.

 Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

 As an Amazon Associate I earn from qualifying purchases.