This pasta is the perfect summer weeknight meal, and is super easy to prepare.
Start with some zucchini – either one large or two small. I prefer one small green, and one small yellow squash. Sauté with some garlic in some olive oil with some red pepper flakes which add so much flavor – add more if you like it with a bit of spice!
The sauce is simply just olive oil, parmesan, and some pasta water – not too heavy and still full of flavor. And then the piece de resistance: the burrata! Trader Joe’s burrata is perfect for this recipe. I add it to the top of the warm pasta straight from the fridge, but you can also heat the burrata up in some warm water if desired.
Top with a little drizzle of good olive oil and some flaky sea salt, such as Maldon. And serve!
This recipe is about four servings, but can easily serve two hungry people.
Pappardelle with Zucchini and Burrata
- 8 oz pappardelle
- 2 small zucchini, sliced
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes or more to taste
- 1/4 cup grated parmesan
- 8 oz burrata
- 1 pinch sea salt for serving
Bring a large pot of salted water to a boil. Cook pappardelle al dente, about 7 minutes. Reserve some of the pasta water.
Meanwhile, in a deep skilled, heat the olive oil. Add the garlic and zucchini. Add salt, pepper, and red pepper flakes. Sauté on medium heat until soft, stirring occasionally.
Add cooked pasta into the vegetables. Add parmesan and stir. Add 1/4 cup of the pasta water and stir to combine. Add more of the pasta water as needed.
Plate the pasta and top with 1/2 ball of the burrata. Finish with a light drizzle of olive oil and a pinch of sea salt.
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