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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
Course: Dinner
Cuisine: Italian-inspired
Keyword: 30 minute dinner, burrata pasta, creamy pasta, easy weeknight dinner, summer pasta, zucchini pasta
Servings: 4

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)
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