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Pappardelle with Zucchini and Burrata

Course Main Course
Servings 4


  • 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


  1. Bring a large pot of salted water to a boil. Cook pappardelle al dente, about 7 minutes. Reserve some of the pasta water.

  2. 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.

  3. 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.

  4. 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.