Zucchini Burrata Pasta
Creamy zucchini burrata pasta is the perfect Italian summer pasta recipe - Fresh, light, and ready in 20 minutes with just 6 simple ingredients.
Serving: 4
Calories: 594kcal
Ingredients
- 400 g pasta, such as rigatoni, fusilli or penne
- 800 g zucchini, about 4 medium zucchini
- 40 g fresh basil leaves, about 2 US cups loosely packed
- 200 g fresh burrata cheese
- Extra-virgin olive oil, to taste
Instructions
- Cook the pasta in a large pot of salted water until al dente, about 3 minutes less than the package directions. Reserve ½ cup (120 ml) of pasta water, then drain.
- Meanwhile, cube the zucchini into small pieces and finely chop the onion.
- In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the chopped onion and cubed zucchini, season lightly with salt, and cook for 5–7 minutes, stirring often, until soft and lightly golden.
- Transfer the zucchini mixture to a blender with the fresh basil and one-third of the burrata (about 70 g / 2.5 oz). Blend until smooth and creamy, adding a few tablespoons of pasta water if needed. Taste and adjust seasoning.
- Return the pasta to the pot, pour in the zucchini sauce, and toss until evenly coated, adding more pasta water if needed. Tear the remaining burrata on top, drizzle with olive oil, scatter fresh basil leaves, and serve immediately.
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Nutrition
Calories: 594kcal | Carbohydrates: 81g | Protein: 24g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 23mg | Potassium: 775mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1278IU | Vitamin C: 38mg | Calcium: 336mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.