Creamy Pasta with Zucchini and Burrata
This creamy pasta with zucchini and burrata is perfect for a weeknight dinner or a cozy weekend treat.
Servings: 2 people
Calories: 566kcal
Ingredients
- 6.5 oz Pasta penne, rigatoni, or fusilli
- ½ small Onion finely chopped
- 1 Garlic clove minced
- 1 medium Zucchini thinly sliced or diced
- ⅓ cup Heavy Cream
- 1 Burrata 125g / 4.4 oz
- Salt and freshly ground black pepper to taste
- 1 tablespoon Olive Oil
- Fresh Basil or Parsley optional, chopped
- Grated Parmesan to taste (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and reserve a little pasta water.
- Meanwhile, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until soft and fragrant.
- Stir in the garlic and zucchini, season with salt and pepper, and cook for 5–7 minutes until the zucchini is golden and tender.
- Pour in the cream and stir to combine. Let it simmer for 1–2 minutes until slightly thickened. Add a splash of reserved pasta water if the sauce seems too thick.
- Toss the cooked pasta into the sauce. Mix well to coat evenly.
- Divide between plates. Tear the burrata over the top and garnish with fresh herbs and Parmesan, if using.
- Serve immediately and enjoy!
Notes
For perfectly sautéed zucchini, avoid overcrowding the pan. Cook in batches if needed to ensure it turns golden rather than steaming. This brings out a deeper, slightly sweet flavor that pairs beautifully with the creamy sauce and burrata.
Nutrition
Calories: 566kcal | Carbohydrates: 75g | Protein: 15g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 25mg | Potassium: 531mg | Fiber: 4g | Sugar: 7g | Vitamin A: 783IU | Vitamin C: 20mg | Calcium: 71mg | Iron: 2mg
