Creamy Zucchini Burrata Pasta
If you’re looking for a pasta that feels creamy and comforting but still fresh and light, this zucchini burrata pasta is it. The zucchini cooks down until soft and slightly caramelized, then gets blended with burrata into the dreamiest, silky sauce. It’s brightened up with lemon, finished with golden zucchini, and comes together fast—perfect for a weeknight dinner that feels a little elevated without the extra work.
Why You’ll Love This
- Creamy without heavy cream
- A great way to use up summer zucchini
- Comes together in under 30 minutes
- Balanced with lemon + fresh herbs
- Family-friendly but still feels elevated
Ingredients you'll need
- 10-11 oz pasta (bucatini, rigatoni, or spaghetti)
- 2 medium zucchini, sliced
- 4 garlic cloves, thinly sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 4 oz burrata (about 1 small ball)
- 4 oz burrata for serving on top
- 1/3 cup grated Parmesan cheese
- Zest of 1 lemon
- Reserved pasta water
- Salt + pepper, to taste
For serving:
- Extra Parmesan
- Lemon zest
- Fresh basil
- Olive oil drizzle
How to make creamy zucchini burrata pasta
- Cook the pasta
Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve about 1 1/2 cups of pasta water before draining. - Sauté the zucchini + garlic
In a large pan over medium heat, add olive oil and butter.
Add zucchini and garlic, season with salt and pepper, and cook until soft and lightly browned—about 8–10 minutes. - Blend the sauce
Transfer about ¾ of the cooked zucchini to a blender.
Add the burrata and a splash of pasta water. Blend until smooth and creamy. - Finish browning the zucchini
Let the remaining zucchini in the pan continue to cook until golden and slightly caramelized. Remove and set aside for topping. - Bring it all together
Add the zucchini burrata sauce back to the pan.
Stir in cooked pasta, Parmesan, lemon zest, and a splash of pasta water until glossy and well coated. - Serve
Top with the reserved browned zucchini, more Parmesan, lemon zest, fresh basil, and a drizzle of olive oil.
Tips for Best Results
- Let the zucchini actually brown—this builds flavor and keeps the sauce from tasting flat
- Don’t skip the pasta water—it helps emulsify and loosen the sauce
- Use less burrata if you want it lighter, more if you want it richer
- Salt in layers (zucchini + pasta water + final dish)
Variations
- Add grilled chicken or shrimp for protein
- Stir in spinach or peas for extra greens
- Swap burrata for ricotta for a slightly lighter version
- Add a pinch of red pepper flakes for heat
FAQs
Can I make this ahead?
Best fresh, but you can reheat with a splash of water or broth to loosen the sauce.
Can I use all the zucchini in the sauce?
You can, but keeping some for topping adds texture and makes the dish feel more complete.
What pasta shape works best?
Anything that holds sauce—rigatoni, shells, or long noodles like spaghetti or bucatini.
Recipe Notes
This is a great dinner when you need to clean out the fridge or use up all your summer zucchini. The burrata gives you that creamy payoff, while the zucchini keeps it light and balanced—a go to meal that will never fail.
Ingredients
- 10 oz pasta bucatini, rigatoni, or spaghetti
- 2 medium zucchini sliced
- 4 garlic cloves thinly sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 4 oz burrata about 1 small ball
- 1/3 cup grated Parmesan cheese
- Zest of 1 lemon
- Reserved pasta water
- Salt + pepper to taste
For serving:
- 4 oz Burrata torn
- Extra Parmesan
- Lemon zest
- Fresh basil
- Olive oil drizzle
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve about 1 1/2 cups of pasta water before draining.
Sauté the zucchini + garlic
- In a large pan over medium heat, add olive oil and butter.
- Add zucchini and garlic, season with salt and pepper, and cook until soft and lightly browned—about 8–10 minutes.
Blend the sauce
- Transfer about ¾ of the cooked zucchini to a blender.
- Add the burrata and a splash of pasta water. Blend until smooth and creamy.
Finish browning the zucchini
- Let the remaining zucchini in the pan continue to cook until golden and slightly caramelized. Remove and set aside for topping.
Bring it all together
- Add the zucchini burrata sauce back to the pan.
- Stir in cooked pasta, Parmesan, lemon zest, and a splash of pasta water until glossy and well coated.
Serve
- Top with the reserved browned zucchini, more Parmesan, lemon zest, fresh basil, and a drizzle of olive oil.
Notes
- Let the zucchini actually brown—this builds flavor and keeps the sauce from tasting flat
- Don’t skip the pasta water—it helps emulsify and loosen the sauce
- Use less burrata if you want it lighter, more if you want it richer
- Salt in layers (zucchini + pasta water + final dish)