Description
This Lemon Zucchini Pasta with Burrata is a fresh and elegant Italian-inspired dish featuring tender spaghetti, sautéed zucchini, creamy burrata, bright lemon, Parmesan, and fresh herbs. It’s a quick, flavorful meal that’s perfect for spring and summer dinners.
Ingredients
- 400 g spaghetti or linguine
- 2 medium zucchini, thinly sliced
- 2 burrata cheeses (about 125 g each)
- 60 g freshly grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 organic lemon (zest and juice)
- 150 ml vegetable broth
- 2 tbsp butter
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: red pepper flakes
- Optional: toasted pine nuts
Instructions
- Cook the spaghetti or linguine in salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the zucchini for 4–5 minutes until lightly golden.
- Add the garlic and cook for 30 seconds until fragrant.
- Pour in the vegetable broth, butter, lemon zest, and lemon juice. Simmer for 2–3 minutes.
- Add the cooked pasta and Parmesan cheese, tossing until coated. Add a splash of reserved pasta water if needed for a silky sauce.
- Stir in the chopped basil and parsley. Season with salt, black pepper, and optional red pepper flakes.
- Divide the pasta among serving bowls and place one-half burrata on each portion.
- Finish with toasted pine nuts if desired and serve immediately.
Notes
- Use fresh burrata for the creamiest texture.
- Do not overcook the zucchini—it should remain slightly crisp.
- Add grilled chicken or shrimp for extra protein.
- Best enjoyed immediately after preparing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian