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Creamy Zucchini Burrata Pasta

A light and creamy zucchini burrata pasta made with sautéed zucchini, garlic, and a silky burrata sauce, finished with lemon and parmesan.
Print Recipe
Prep Time 18 minutes
Cook Time 20 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-inspired
Ingredients Method Notes

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

Method
 

Cook the pasta
  1. 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
  1. In a large pan over medium heat, add olive oil and butter.
  2. Add zucchini and garlic, season with salt and pepper, and cook until soft and lightly browned—about 8–10 minutes.
Blend the sauce
  1. Transfer about ¾ of the cooked zucchini to a blender.
  2. Add the burrata and a splash of pasta water. Blend until smooth and creamy.
Finish browning the zucchini
  1. 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
  1. Add the zucchini burrata sauce back to the pan.
  2. Stir in cooked pasta, Parmesan, lemon zest, and a splash of pasta water until glossy and well coated.
Serve
  1. 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)