Lemon Burrata Pasta with Zucchini
This lemon burrata pasta is fresh, creamy, and comes together with just a handful of simple ingredients. Made with pasta, fresh basil, roasted zucchini and creamy burrata, it’s perfect for busy weeknights or slow summer evenings.
Tender zucchini is baked until golden, then tossed with your favorite pasta, bright lemon, chili flakes, and olive oil. The finishing touch is a ball of creamy burrata creating a silky sauce, and a drizzle of hot honey for a touch of sweetness.
Why You’ll Love This Recipe
- Comes together quickly with minimal ingredients
- Light, fresh, and full of seasonal flavor
- A delicious way to use summer zucchini
- Perfect for weeknight dinners or entertaining
- Delicious as leftovers
Ingredient’s you’ll need for lemon burrata pasta
- Pasta of choice
- Zucchini
- Olive oil
- Lemon (juice and zest)
- Burrata
- Fresh basil
- Salt and black pepper
- Garlic
- Crushed red pepper flakes
- Roast or air-fry the zucchini with olive oil, salt & pepper
- Cook the pasta as instructed on package
- Combine the pasta with the zucchini and chopped basil. Toss in the lemon olive oil dressing and mix in the creamy part of the burrata (stracciatella)
- Top the pasta with the remaining burrata, a drizzle of olive oil and hot honey (optional)
Serving Suggestions
This dish can be served warm, cold or at room temperature- there’s really no going wrong. It taste delicious as leftovers too, making it the ideal weekday meal prep.
Enjoy it as is or pair it with a crisp green salad, roasted vegetables, or baked salmon for extra protein.
Whether you’re looking for a quick weeknight dinner or a fresh pasta recipe to enjoy zucchini season, this lemon burrata pasta with zucchini is one you’ll find yourself making again and again. Bright lemon, sweet sautéed zucchini, creamy burrata, and perfectly cooked pasta come together in a meal that’s simple, satisfying, and so full of flavor.
I can’t wait for you guys to try it!
Serving suggestions:
Roasted Balsamic Salmon
Branzino with Citrus Olive Salsa
Salmon with Herb Yogurt Sauce
Lemon Burrata Pasta
Ingredients
- 1 lb pasta of choice
- 2 zucchini
- 1/2 cup fresh basil chopped
- 2 tbsp olive oil
- Salt & pepper
- Spicy honey, to top (optional)
Lemon Basil Dressing
- 1/4 cup olive oil
- Juice from 1/2 lemon
- 2 tsp lemon zest
- 1 ball of burrata
- 2 cloves garlic, minced or grated
- 1/4 tsp red pepper flakes
- Salt & pepper, to taste
Directions
- Preheat the oven to 400 F
- Slice the zucchini into coins and then in half. Toss with 2 tbsp of olive oil, salt & pepper. Place onto a baking sheet and bake on the top rack for about 30-35 minutes until browned.
- Cook the pasta as instructed on the package. Drain and set aside.
- To prepare the dressing, mix together the olive oil, lemon juice and zest, garlic, lemon zest, chili flakes and salt & pepper.
- Add the pasta to a bowl with the cooked zucchini and chopped basil. Pull apart the burrata ball and add the creamy part into the pasta. Reserve the outer mozzarella for the end.
- Pour the dressing over the pasta and toss well to combine. Taste and adjust salt as needed.
- Top with the remaining burrata, a drizzle of olive oil and a drizzle of honey (spicy or regular). Serve warm, cold or at room temperature.
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